Step One Heat oil either in a deep 25cm (10in) frying pan or in a 25cm (10in) heavy-bottomed pot over a medium–high flame. Add the chopped onions and fry, stirring, for 7–8 minutes or until the onions are slightly browned, but soft. Turn off the heat.

Step Two In a blender container, combine the ginger, garlic, tomatoes and grated roasted coconut. Blend at high speed until you have a paste. Add the contents of the blender container to the frying pan or pot. Also add the turmeric, coriander, cayenne, tamarind paste, salt and 150ml (5fl oz) water. Bring to the boil. Cover, lower heat, and simmer gently for 5 minutes. (This much of the recipe can be made up to a day in advance. Keep covered and refrigerated until ready for use.)

Step Three Seven to 8 minutes before serving, bring the sauce to the boil. Add the prawns or lobster meat or crabmeat, fold in, and cook at high temperature, stirring continuously, until the meat turns opaque (about 5 minutes). The sauce should be very thick and cling to the meat, but if you desire a thinner sauce add a bit more water.