2 green chillies, finely chopped
1 small dried red chilli
2 tsp ground coriander
15–20 curry leaves
1 tsp fenugreek seeds
2 garlic cloves, chopped
1 tbsp chopped fresh ginger, peeled
2 shallots, chopped
steamed basmati rice
1 seedless dried tamarind (about the size of a walnut)
¼ tsp black pepper
1 cinnamon stick (approximately 5cm/2in)
2 cloves
½ tsp fennel seeds
1 tsp black mustard seeds
1 tbsp rapeseed oil
salt
100ml/3½fl oz warm fish stock or water (optional)
1 tsp ground turmeric
20–24 medium prawns, head and shell removed, deveined
½ tsp palm sugar (optional), also known as jaggery