Classic Sri Lankan Prawn Curry

1.Heat the vegetable oil in a large pan over medium heat until shimmering.

2.Add the mustard seeds and cumin seeds to the hot oil. Once they start to splutter, add the fenugreek seeds and sauté for 30 seconds until fragrant.

3.Stir in the chopped onions and cook until they are soft and translucent, about 5-7 minutes.

4.Add the minced garlic, ginger, and green chilies to the pan, cooking for an additional 2 minutes until aromatic.

5.Sprinkle in the curry powder and turmeric powder, stirring well to coat the onion mixture, and cook for another minute.

6.Add the chopped tomato and cook until it breaks down and becomes saucy, about 3-4 minutes.

7.Pour in the coconut milk and bring the mixture to a gentle simmer, stirring occasionally.

8.Once simmering, add the prawns and tamarind paste. Stir gently to combine and cook for 5-7 minutes, or until the prawns are pink and cooked through.

9.Season with salt to taste and remove from heat.

10.Garnish with fresh coriander leaves before serving.