Goan prawn curry

A tangy, coconut-rich curry from India's west coast, coloured red with Kashmiri chilli and sharpened with tamarind. The prawns go in at the very end, so it is on the table in half an hour.

Ingredients

• 30 ml Vegetable oil
• 2 Onions, finely chopped
• 0.3 Garlic, crushed
• 15 g Fresh ginger, grated
• 1 Fresh chillies, green, slit
• 5 g Chilli powder, Kashmiri if you have it, for colour without fierce heat
• 5 g Ground coriander
• 3 g Ground cumin
• 2 g Ground turmeric
• 2 Tomatoes, chopped
• 400 ml Coconut milk
• 20 g Tamarind paste
• 4 g Salt
• 400 g Prawns, raw, peeled
• 10 g Fresh coriander, chopped
• 300 g Basmati rice

Method

1. Heat the oil and fry the onions until soft and golden.
2. Stir in the garlic, ginger and green chilli, then the chilli powder, coriander, cumin and turmeric and cook for a minute.
3. Add the tomatoes and cook until soft, then pour in the coconut milk, tamarind and salt and simmer gently until slightly thickened.
4. Meanwhile, rinse the rice and boil in plenty of salted water, then drain and keep covered.
5. Add the prawns to the sauce and simmer just until they turn pink all the way through. Don't overcook them.
6. Scatter with coriander and serve with the rice.