Maldivian prawn curry with flatbreads
For the spice paste
- 3 small onions, finely chopped
- 20g/¾oz grated fresh root ginger
- 12 curry leaves
- 3 tbsp grated fresh coconut
- 5 tbsp coriander seeds
- 2 tbsp cumin seeds
- 1 tsp black peppercorns
For the tamarind stock
- 8 tbsp tamarind pulp
- 1litre/1¾ pints vegetable stock
- 1 tbsp garam masala
- 1 tbsp chilli powder
- 1 tbsp curry powder
For the prawn curry
- 3 dates, chopped
- 200ml/7fl oz coconut milk
- 75g/2¾oz unsalted butter
- 600g/1lb 5oz tiger prawns, heads and shell removed, tails on and cleaned
For the flatbread
First make the spice paste. Put the ingredients and a little water in a blender. Blend, adding more water if needed, until a smooth paste is formed.
For the tamarind stock, place all of the ingredients in a large pan and simmer for 20-30 minutes.Seive to remove any tamarind pieces.
Heat a wok and add the spice paste. Once hot, add 200ml/7fl oz tamarind stock, the dates and coconut milk and cook for 4-6 minutes.
Heat the butter in a frying pan and cook the prawns on each side for 1-2 minutes. Stir the cooked prawns into the curry sauce and cook for a further 1-2 minutes.
For the flatbread, place the flour in a medium bowl, add the salt and stir. Add enough water until the flour mix comes to a dough. Knead until smooth and divide into 4 pieces.
Roll out each piece into a circle and place on a hot griddle pan one at a time. Turn the bread over once charred marks have appeared and brush with the melted ghee.
Place the curry in a shallow serving bowl and garnish with the red amaranth and coriander cress. Place the bread in a separate bowl and serve.