Shrimp curry

I will admit this looks is a little fiddly but cooking a curry form scratch is extremely satisfying and mind-bendingly good to eat.  Some steps like grinding spices can be simplified and i have included these shortcuts in brackets. Pour yourself a drink and put some music on – you will enjoy making this! 

Its best to prep all your ingredients first before cooking anything:

• Grate your ginger, turmeric and garlic into a paste (a shortcut here would be to put onions, garlic, turmeric ginger and chilli in a blender and whizz to a paste)  
• Grind your spice mix into a powder and remove any cardamon husks.  

Now you are ready to cook: 

1. In a sauce pan or wok, add a few glugs of veg oil. Add curry leaves, a few fennel seeds and a star anise to flavour the oil – careful the curry leaves will spit! (skip this step as a shortcut) 
2. Add onions to the oil and gently fry until they begin to soften 
3. Then add your garlic, ginger, turmeric paste. Mix well with the onions and continue to simmer. 
4. Then add your spice mix (or 2 tsps of curry powder for shortcut), tomato puree and tamarind puree.   
5. Mix well leave the whole lot to simmer for 5 mins or so 
6. Add a bit of water if it’s beginning to dry out, add your shrimps and mix through 
7. This is a great curry as it is now but if you like a coconut element add a tin of coconut milk. 
8. Simmer until prawns are done – 5 mins max (OR add frozen prawns and cook for longer) 
9.  Serve with basmati rice and garnish with sliced red chilli, crispy onions and coriander leaves