Prawn, tomato and cauliflower curry recipe

1 tbsp ground turmeric

1 tbsp curry powder

Pinch of salt

Vegetable oil, for deep-frying

2 onions, finely chopped

1 tbsp garlic paste

2 tbsp ginger, finely chopped

1 tbsp fennel seeds

1 tbsp cumin seeds

1 tbsp coriander seeds

400ml coconut milk

1-2 tbsp tamarind juice (soak tamarind pulp in about 1/2 cup of warm water and strain to get the juice)

1 cinnamon stick

1-2 tsp palm sugar, to taste

600g tomatoes, deseeded and finely chopped

Small handful of coriander leaves

Dash of ground turmeric

Dash of curry powder

1 medium cauliflower, cut into small florets

1 red and 1 green chilli, finely slice