Ingredients

Steps

• Blend spice paste ingredients with a little water until smooth.
• Simmer tamarind stock ingredients in a large pan for 20-30 minutes and sieve.
• Heat a wok, add spice paste, 200ml tamarind stock, dates, and coconut milk, then cook for 4-6 minutes.
• Fry prawns in butter for 1-2 minutes per side and stir into the curry sauce.
• Mix flour, salt, and water into a smooth dough and divide into 4 pieces.
• Roll dough into circles, char on a hot griddle pan, and brush with melted ghee.
• Serve curry in a bowl garnished with cress alongside the flatbreads.