To make the tempering, heat oil in a pan and add whole red chillies.
Put mustard seeds, fenugreek seeds, curry leaves, crushed garlic, ginger, onions and tomatoes.
Mix well and then add the seafood.
Add turmeric, red chilli powder, Madras curry powder and asafoetida.
Pour in lentil puree and prawn stock.
Add tamarind pulp, give one boil and serve.
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Key Ingredients: Fish, Shrimp, Prawns, Curry Leaves, Lentil, Tomato, Tamarind, squids, mussel, red chilli, mustard seeds, fenugreek seeds, garlic, ginger, onion, turmeric, asafoetida, salt, vegetable oil