Ingredients

Method

Heat the oil in a large saucepan over a medium flame. Fry the onions in this until soft and slightly browned.

Add the fresh chilli, ginger and garlic pulp.

Add the tomatoes, the dry spices and the salt.

Then add your coconut and tamarind paste, also add 150ml of water, bring to the boil. Cover, lower the heat and simmer gently for 5 minutes.

This much of the recipe can be made a day in advance. Keep covered and refrigerated until ready to use.

10 Minutes before serving , bring the sauce to the boil. Add the seafood and cook at a high temperature, stirring continuously, until the meat turns opaque (about 5 Minutes). The sauce should be very thick and cling to the meat, but if you prefer a thinner sauce, add a bit more water.

Serve with a rice dish.

A red onion sliced thinly with lemon juice over the top is normally served with this dish in India. You can also add a salad of fresh tomatoes and cucumber to the red onion and lemon. ¡¡¡