1 tbsp dried red chilli flakes
1 red chilli, sliced
2 tsp ground coriander
10 curry leaves, deep-fried
1 tbsp dried fenugreek leaves
fresh coriander sprigs
3 garlic cloves, finely chopped
1 garlic clove, finely chopped
1 tbsp finely chopped fresh root ginger
1 lime, juice only
1 shallot, chopped
2 tbsp tamarind paste
50–100ml/2–3½fl oz tamarind paste
pinch allspice
½ tsp baking powder
1 tbsp Kashmiri chilli powder
1 cinnamon stick
pinch ground cloves
2 tbsp cornflour
1 tsp ground cumin
pinch ground cumin
12 Medjool dates, stones removed and chopped
1 tsp garam masala
3 tbsp gram flour
100ml/3½fl oz runny honey
4 tbsp olive oil
2 tsp salt
pinch salt
200g/7oz self-raising flour, plus extra for dusting
1 tsp ground turmeric
2 tbsp vegetable oil
1–2 tsp cider vinegar
200ml/7fl oz plain yoghurt
2 tbsp mint yoghurt (mix natural yoghurt with finely chopped fresh mint to taste)
6 raw king prawns, heads removed, shells removed, de-veined
2 king scallops, shucked and cut in half
1 squid, prepared and cut into rings