Serves 4

Ingredients:

2 tbsp tamarind pulp
1 tsp ground cumin
1 tsp ground coriander
1 tsp rice flour
½ chilli powder
½ tsp turmeric
¼ tsp salt
400g/14oz raw king prawns, peeled and black veins removed
2 tbsp groundnut oil
4 garlic cloves, slightly crushed
A few coriander leaves

Preparation:

Put the tamarind pulp in a small heatproof bowl, pour over enough boiling water to cover and leave to stand for 10 minutes. Use a wooden spoon to press the pulp and release the seeds and the fibres, then strain through a nylon sieve into a bowl, pressing with the back of the spoon to extract as much juice as possible. Discard the pulp.

Add the cumin, ground coriander, rice flour, chilli powder and turmeric to the tamarind juice and stir to make a lumpy paste.

Bring 375ml/13fl oz water to the boil. Sprinkle the salt over the prawns. Heat the oil in a large wok or frying pan over a medium heat. Add the prawns and garlic and fry, stirring constantly, for 1 minute. Stir in the tamarind paste and continue frying, stirring for a further 1 minute.

Pour over the boiling water and simmer for a further 3 minutes, stirring occasionally, or just until the prawns turn opaque and curl.

Scatter with coriander leaves and serve.