500g |
raw prawns, shelled and deveined, but tails left on |
|
salt |
1/2 teaspoon |
ground turmeric, plus more for the prawns |
3-4 teaspoons |
vegetable or coconut oil |
1 rounded teablespoon |
coriander seeds |
good pinch |
fenugreek seeds |
1 teaspoon |
cumin seeds |
15 |
black peppercorns |
3-6 |
dried kashmiri chillies, (less hot than normal dried chillies), or 2–4 regular dried chillies |
115g |
grated fresh coconut, (find it fresh in many supermarkets, or frozen in Asian stores) |
2 |
onions, 1 finely chopped, 1 quartered |
5 |
large garlic cloves |
20g |
roughly chopped root ginger, (peeled weight) |
|
chilli powder, to taste (optional) |
21/2 tablespoons |
tamarind paste, or to taste |