550 g headless raw prawns
2 tbsps coconut or white wine vinegar
1 tsp turmeric powder
1 tsp black peppercorns
1 tbsp coriander seeds
1 tsp cumin seeds
2 tbsps white poppy seeds or ground almonds
4 tbsps groundnut oil
1 onion, thinly sliced
3 garlic cloves, cut in slivers
1″ root ginger, finely chopped
14 fl oz coconut milk
4 tbsps tamarind water
5 fl oz water
3-5 mild green chillies, seeded and
cut in log thin shreds
2 tbsps chopped coriander
Peel the prawns. Mix the prawns with the vinegar and half a tsp of salt and leave for 5 minutes.
Meanwhile put the turmeric, peppercorns, coriander seeds, cumin seeds and white poppy seeds into a spice grinder and grind to a fine powder.
Heat the oil in a medium sized pan. Add the onion, garlic and ginger and fry gently for five minutes. Stir in the ground spices and fry for 2 minutes.
Add the ground almonds( if using) plus the coconut milk, tamarind water, thrre
quarters of the chillies and ½ tsp salt. Bring to a simmer and cook for 5 minutes.
Add the prawns and simmer for 3-4 minutes only so they dont overcook. Stir in the rest of the sliced chillies and the coriander and serve with some basmati rice.