4–5 dried red chillies, broken into pieces and seeds removed
2–3 green chillies, slit, seeds removed (optional)
5–6 slender green chillies, stems removed and cut into pieces
1 tsp ground coriander
1 tbsp chopped fresh coriander
handful fresh coriander leaves, roughly chopped
4–5 garlic cloves, finely crushed
5–6 large garlic cloves, peeled and roughly chopped
2.5cm/1in piece root ginger, finely chopped
2.5 cm/1in piece root ginger, washed and cut into small pieces
1 tbsp lime juice
12–15 fresh mint leaves
2–3 onions, finely chopped
2 red onions, chopped
500g–600g/1Ib 2oz–1lb 5oz tomatoes, finely chopped or pulped in the blender (or use 450g passata)
1 tbsp tamarind pulp
1 tsp Kashmiri chilli powder
6³¦³¾/2½¾±²Ô cinnamon stick, broken into 2
1 tsp ground cumin
½ tsp garam masala (optional)
1 tbsp (or 5cm/2in piece) raw cane sugar, such as jaggery or muscovado
2–3 tbsp oil
salt, to taste
1 tsp salt
½ heaped tsp ground turmeric
1–2 tbsp vinegar (such as cider vinegar or cane vinegar)
400g/14oz raw prawns, roughly peeled and deveined
3 slices white bread, edges removed and cut into small pieces