James Martin served up a tasty prawn curry with fresh coconut served with flat-breads on Saturday Kitchen.

The ingredients for the spice paste: 3 small onions, finely chopped, 20g grated fresh root ginger, 12 curry leaves, 3 tbsp grated fresh coconut, 5 tbsp coriander seeds, 2 tbsp cumin seeds and 1 tsp black peppercorns.

For the tamarind stock: 8 tbsp tamarind pulp, 1 litre vegetable stock, 1 tbsp garam masala, 1 tbsp chilli powder and 1 tbsp curry powder.

For the prawn curry: 3 dates, chopped, 200ml coconut milk, 75g unsalted butter and 600g tiger prawns, heads and shell removed, tails on and cleaned.

For the flatbread: 200g plain flour, ½ tsp salt and 2 tbsp melted ghee.

To serve: 2 tbsp red amaranth cress (available online), optional and 2 tbsp coriander cress.