2 sticks cinnamon
4 green cardamoms
2 medium-sized onions, sliced
2 green chillies
1tsp ginger paste
1tbs garlic paste
½tsp turmeric powder
½tsp coriander powder
½tsp chilli powder
2 tsp cumin powder
2 medium-sized tomatoes
Salt to taste
600g large prawns (shelled, cleaned)
1tsp malt vinegar
½ bunch coriander leaves
Shell, de-vein and wash the prawns, finely chop the onions, green chillies and tomatoes and leave aside.
Heat oil in a saucepan, add cinnamon, cardamom and cloves, followed by the chopped onions and green chillies. Sauté until the onions are translucent.
Add the pureed ginger and garlic, followed by the turmeric, coriander and chilli powders, sauté for a further 5 minutes.
Now add the cumin powder, followed immediately by the chopped tomatoes, mix well and allow to simmer over a medium heat until the tomatoes break down to a pulp.
Add salt and the prawns, stir well for a minute and then add the malt vinegar and allow to simmer over a low heat for about 15 minutes.
Check seasoning, add chopped coriander leaves and serve hot, with steamed basmati rice.
1 red onions
1 green chilli
¼ bunch coriander
Salt to taste
Method: Peel the onions, wash the tomatoes and green chillies and leave aside.
Chop the cucumber, tomatoes and red onions into small dices, mix together with the chopped green chillies and chopped coriander leaves, add a squeeze of lemon and a sprinkling of salt, toss together and serve chilled.
Alfred Prasad, executive chef, Tamarind, London