Prawn Caldine
Source: Rick Stein's Seafood Odyssey: Over 150 Recipes from Around the World
Servings: 4

550g (1 1/4 lb) headless raw prawns
2 tbsp coconut vinegar or white wine vinegar
1 tsp turmeric powder
1 tsp black peppercorns
1 tbsp coriander seeds
1 tsp cumin seeds
2 tbsp white poppy seeds or ground almonds
4 tbsp groundnut oil
1 onion, sliced thinly
3 garlic cloves, cut into slivers
2.5cm (1-inch) fresh root ginger, finely chopped
400ml (14 fl oz) coconut milk
4 tbsp tamarind water
150ml (5 fl oz) water
5 mild green finger chillies, halved, seeded and cut into long, thin shreds
2 tbsp chopped coriander
salt

Peel the prawns, leaving the last tail segment in place. Mix the prawns with the vinegar and 1/2 tsp of salt and leave for 5 minutes or so. This enhances the flavour.

Meanwhile, put the turmeric powder, peppercorns, coriander seeds, cumin seeds and white poppy seeds (if using ground almonds, add these at stage 4) to a spice grinder and grind to a fine powder.

Heat the oil in a medium-sized pan. Add the onion, garlic and ginger and fry gently for 5 minutes.

Stir in the ground spices and fry for 2 minutes. Add the ground almonds if you are not using poppy seeds, plus the coconut milk, tamarind water, water, three-quarters of the sliced chillies and 1/2 tsp of salt.

Bring to a simmer for only 3-4 minutes so they do not overcook.

Stir in the rest of the sliced chillies and the coriander and serve with some steamed basmati rice.