Andi Oliver’s aromatic shrimp curry

Ingredients

1. Begin by making the green seasoning. Put all the ingredients in a blender and whizz until smooth. You only need 3 tbsp for this recipe, but the rest will keep in the fridge for up to a week (or freeze in an ice cube tray for future dishes).
2. To make the tamarind chutney, put all the ingredients in a small saucepan with 2 tbsp of the green seasoning. Add 80ml water, then warm through over a low medium heat, stirring occasionally, until fully combined. Set aside.
3. Put the prawns in a bowl and add the jalapeños, chives, 1 tbsp of the green seasoning and a pinch of salt and pepper. Mix well and rub the marinade into the prawns with your hands so they are all well coated. Refrigerate and leave to marinate for about 20 minutes.
4. Meanwhile, make the curry sauce. Set a medium high-sided frying pan over a low–medium heat and pour in the oil. When hot, add the onions and cook for 10-15 minutes until soft and fragrant. Add the garlic and chilli and cook for a further 3 minutes.
5. Add the cumin, coriander, turmeric, curry powder and cinnamon to the pan and cook, stirring, for 1 minute. Add 1 tbsp of the tamarind chutney, the chopped tomato, coconut milk and 350ml water. Bring to a steady simmer for 5 minutes.
6. Heat a griddle pan or heavy-based frying pan until red hot, then chuck on the marinated prawns, cooking on each side for around 2 minutes until nicely charred all over. Transfer to the curry sauce and simmer for around 4 minutes to bring it all together. Finish the curry with a sprinkling of coriander and/or chillies. Serve with roti or rice.