It may not feel like the Maldives outside, but you can bring the tropical Maldivian flavours to your kitchen with this tasty prawn curry.
First make the spice paste. Put the ingredients and a little water in a blender. Blend, adding more water if needed, until a smooth paste is formed.
For the tamarind stock, place all of the ingredients in a large pan and simmer for 20-30 minutes.Seive to remove any tamarind pieces.
Heat a wok and add the spice paste. Once hot, add 200ml/7fl oz tamarind stock, the dates and coconut milk and cook for 4-6 minutes.
Heat the butter in a frying pan and cook the prawns on each side for 1-2 minutes. Stir the cooked prawns into the curry sauce and cook for a further 1-2 minutes.
For the flatbread, place the flour in a medium bowl, add the salt and stir. Add enough water until the flour mix comes to a dough. Knead until smooth and divide into 4 pieces.
Roll out each piece into a circle and place on a hot griddle pan one at a time. Turn the bread over once charred marks have appeared and brush with the melted ghee.
Place the curry in a shallow serving bowl and garnish with the red amaranth and coriander cress. Place the bread in a separate bowl and serve.
