Atul Kochhar cooks a tasty prawn and tamarind curry on Saturday Kitchen with James Martin.

Atul says: “Bring the flavours of south India to your kitchen with this mouth-watering fish curry. Flavouring it with tamarind gives it an extra kick.”

The ingredients for the curry are: 1 seedless dried tamarind, 1 tbsp rapeseed oil, 1 tsp black mustard seeds, 1 tsp fenugreek seeds, 2 shallots, chopped, 2 green chillies, finely chopped, 1 tbsp chopped fresh ginger, peeled, 15–20 curry leaves, 20–24 medium prawns, head and shell removed, deveined, ½ tsp palm sugar (optional), also known as jaggery, 100ml warm fish stock or water (optional) and salt.

For the spice paste: 2 garlic cloves, chopped, 1 cinnamon stick, 2 cloves, ½ tsp fennel seeds, 1 small dried red chilli, 2 tsp ground coriander, 1 tsp ground turmeric and ¼ tsp black pepper.