* 2 large fresh red chillies, deseeded
* 2 large fresh green chillies, deseeded
* 2 dried chile de Arbole
* 1 whole Garlic bulb, smashed and peeled
* 1 teaspoon cumin seeds
* 112 ml (4 fl oz) vegetable oil - whilst not authentic, I prefer olive oil for health reasons.
* 1.3 kg (3 lb) onions, peeled and finely chopped (a job for the food processor!)
* 1 teaspoon turmeric powder
* 2 teaspoons ground coriander
* 1 teaspoon cayenne powder
* 1 tablespoon jaggery or sugar
* 1 teaspoon sea salt
* 6 tablespoons tamarind pulp
* 1.3 kg (3 lb) king prawns, shelled, de-veined and cleaned


===Method===
* In a food processor or mortar and pestle, grind the chillies, Garlic, cumin and one of the onions to a paste, gradually adding half a cup of water. Set to one side.
* Heat the oil on a large pan and fry the onions to a golden colour, carefully add the spice paste and fry until it bubbles. Add the turmeric, coriander and cayenne powders and fry for a few more minutes
* Stir in the tamarind pulp, jaggery and 4 fl oz of water and cook for a further 10 minutes, stirring now and again until the sauce has thickened
* Add the prawns and cook for 2 minutes
* Remove from the heat and leave standing for 40 minutes so the prawns absorb the all of the flavours

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