TAMARIND SEAFOOD CURRY Serves 4 INGREDIENTS 30ml tamarind 60ml boiling water 1kg prawn, shelled and deveined 500g cleaned Falklands calamari, sliced into rings 60ml oil 5ml mustard seeds 5ml cumin seeds 1 onion, finely chopped 2 sprigs curry leaves 6 lime leaves 5ml salt 10ml crushed garlic 15ml red chilli powder 4 tomatoes, skinned and chopped 10ml ground coriander 5ml ground cumin
5ml garam masala 2.5ml turmeric 400ml coconut milk fresh coriander to garnish fresh curry leaves to garnish METHOD Soak the tamarind in boiling water and allow to soften for 5 minutes. Strain to remove the seeds and fibres from the tamarind paste. Reserve the tamarind liquid. Heat oil in a saucepan on medium heat. Add mustard seeds and when they begin to splutter add cumin seeds. After a few seconds add chopped onion, curry leaves, lime leaves and salt. SautĂŠ until the onion is golden brown. Stir in the crushed garlic and fry for 5 seconds.
Add the red chilli powder and stir for 3-5 seconds taking care not to burn the spices. Add the tomatoes and simmer until soft. Add the ground coriander, cumin, garam masala and turmeric. Stir fry the mixture for a few seconds ensuring that the mixture does not stick and burn. When the tomatoes have softened into a thick paste, pour in the tamarind liquid. Simmer for 2-3 minutes adding more boiling water if the mixture is too thick. Add the coconut milk and when the sauce boils, add the prawns and calamari and simmer for 2-3 minutes. Garnish with coriander and curry leaves.
