Prawn Curry with Tamarind

• 500 g (1 lb 2 oz) tiger prawns (shrimp)
• ½

Peel and devein the prawns, leaving the tails intact. Place a small frying pan over low heat and dry-roast the fennel seeds until aromatic.

Heat the oil in a karhai or heavy-based frying pan and fry the fennel seeds, cinnamon, cardamom and onion until the onion is brown. Stir in the garlic, ginger and curry leaves, then add the prawns, turmeric, chilli powder and tamarind. Toss over hig