the tamarind pods in a teacup
of hot water for 10-15 minutes
and extract the pulp.
|Meanwhile rinse the
prawns and drain well. Put the
desiccated coconut in a bowl with
300 ml/0.5 pint of the water and
leave for 10 minutes.
| Blend the desiccated
coconut with the soaking liquid
and strain to get a creamy milk.
Set the leftover pulp on one side.
Place the creamy milk in a saucepan,
add the creamed coconut, peas,
curry leaves, green chilli, ginger,
tomatoes and tamarind pulp, cover
and allow to simmer for 10-15
| Heat 1 teaspoon
of the ghee or oil in a separate
pan and gently fry the fenugreek
seeds, coriander and red chilli
until the fenugreek turns light
brown. Do not let the mixture
burn and darken. Remove from the
heat, allow to cool, then blend
this mixture with the reserved
coconut pulp and the remaining
water to make a fine paste.
|Heat a further1 tablespoon
of the ghee or oil and fry the
prawns until dry. Add the blended
paste and gently fry for 5-6 minutes.
Then transfer and stir this into
the simmering coconut milk mixture
and add salt.
for 15-20 minutes. Before serving
fry the onion in the remaining
ghee or oil then spoon it over
the prawn curry.
||If preferred remove
the chilli halves, and serve with