Malabar Prawn Curry

Pat the prawns dry and toss them with the lemon juice, 0.5 tsp turmeric and half of the salt. Leave them in the fridge while you prepare everything else.

Heat the oil in a wide pan over medium heat. Add the mustard seeds and fenugreek seeds and let them crackle for about 20 seconds; the fenugreek should turn light gold, not dark brown.

Add the curry leaves (stand back, they spit), then the sliced onions and a small pinch of salt. Cook, stirring often, until the onions are soft and golden at the edges.

Stir in the ginger, garlic and green chillies and cook until the raw garlic smell disappears.

Lower the heat and add the chilli powder, coriander powder, 0.5 tsp turmeric and black pepper. Stir for 30 seconds, then add the tomatoes.

Cook the tomatoes, mashing them with the spoon, until they break down into a thick paste and the oil begins to separate at the sides.

Stir in the tamarind paste, coconut milk and water, plus the remaining salt. Bring to a gentle simmer and cook uncovered until the sauce thickens slightly and tastes rounded, not sharp. Keep the heat low so the coconut milk does not split.

Add the prawns and spread them in a single layer. Simmer gently, stirring once or twice, until they turn pink and curl into loose C shapes.

Taste and adjust the salt or tamarind. Turn off the heat, cover, and rest for 5 minutes so the flavours settle. Scatter over the coriander and serve.