2 teaspoons peeled and finely grated fresh root ginger
2 tablespoons ground cumin
6 tablespoons tomato purée
1 teaspoon caster sugar or grated palm sugar
400 ml (14 fl oz) water
2 teaspoons tamarind paste
300 ml (1/2 pint) canned coconut milk
800 g (1 3/4 lb) raw tiger prawns, peeled and deveined, with tails left on
200 g (7 oz) cherry tomatoes
salt and pepper
chopped coriander leaves, to garnish
warm naan bread, to serve
Put the curry powder, turmeric, garlic, ginger, cumin, tomato purée, sugar and measurement water in a heavy-based saucepan and mix together. Place over a high heat and bring to the boil. Cover, reduce the heat to low and simmer gently for 8–10 minutes.
Increase the heat to high, stir in the tamarind paste and coconut milk and bring back to the boil. Add the prawns and cherry tomatoes and cook, uncovered, for 4–5 minutes or until the prawns turn pink and are completely cooked through. Season well.
Ladle into warm bowls, scatter with chopped coriander leaves and serve with warm naan bread.