3 green finger chillies, roughly chopped (seeds removed if preferred)
1 tsp ground coriander
6 curry leaves
½ tsp ground fenugreek
bunch fresh coriander, chopped
7 garlic cloves, roughly chopped
5cm/2in piece fresh root ginger, peeled and roughly chopped
1 onion, chopped
3 banana shallots, roughly chopped
300g/10½oz white basmati rice, soaked in cold water for 30–40 minutes
1 tbsp ghee
690g bottle organic passata
1 large tbsp tamarind paste
½ tsp Kashmiri red chilli powder
3 tbsp coconut oil
2 tsp coconut oil
½ block creamed coconut, roughly chopped
1 tsp cumin seeds
1 tsp garam masala
1 tsp black mustard seeds
½ tsp ground paprika
1 tsp salt
300ml/10fl oz fish stock
½ tsp ground turmeric
600ml/21fl oz vegetable stock
4–6 tbsp double cream
600g/1lb 5oz raw jumbo prawns, peeled and deveined (defrosted if frozen)
100g/3½oz frozen petits pois