Karma
Masala fried prawns with tamarind
 
Tamarind dip:
Ingredients:
200g tamarind (remove seeds)
100g dates (pitted)
100g apricots
150g jaggery (substitute with demerara sugar/ or brown sugar)
2 cups (500ml) water
1 tsp (5ml) fennel seeds
2 tsp (10ml) cumin seeds (roast and grind coarsely)
1 tsp (5ml) salt
 ½ tsp (3ml) red chilli powder, to taste
Method:
Put the tamarind, dates, apricots, jaggery and water in a saucepan and cook on a medium flame till the dates, apricots and tamarind are soft.
Turn off flame and allow the mixture to cool.
Use a food processor or hand blender to blend mixture together to a smooth sauce.
Put sauce back into the saucepan and onto a medium flame and add remaining spice ingredients.
Bring to a boil and then let it cool before you serve.

Serve in dipping bowls with masala prawns

For the prawns
Ingredients:
1kg prawns, deveined, washed, and dried on paper towels (leave the shell on)
2 tsp (10ml) garlic paste
½ tsp (3ml) freshly ground black peppercorns
3 Tbsp (45ml) lemon juice
½ tsp (3ml) ground red chilli, or to taste
¼ tsp salt, to taste
1 tsp (5ml) coriander powder
½ tsp (3ml) turmeric powder
1 tsp (5ml) Kashmiri chilli powder
Oil for frying
Freshly chopped coriander and lemon wedges, to garnish

Method:
Marinate the prawns in all the ingredients above, cover and put in the fridge for about 30 minutes
Heat oil in a wok, once the oil is hot, fry prawns for 5-8minutes until bright pink
Once prawns are ready, garnish with fresh corriander and lemon wedges
Serve hot as a starter