Tamarind Prawn Curry with Rice

Heat the oil in a large frying pan over medium heat. Add the chopped onion and cook for 5 to 8 minutes, stirring occasionally, until softened and lightly golden.

Stir in the chopped red chilli, crushed garlic, and ginger, and cook for 1 minute until fragrant. Add the turmeric, cumin seeds, and ground coriander, then stir for 30 seconds to toast the spices without letting them burn.

Add the cherry tomatoes and a small splash of water, then simmer for about 5 minutes until the tomatoes begin to burst and the sauce thickens slightly. Stir in the tamarind paste and prawns, and cook for 2 to 3 minutes, just until the prawns turn pink and are cooked through. Spoon over the cooked basmati rice and finish with coriander leaves.