Add all the other ingredients except for the prawns, flour, water and oil. Mix well, then gradually start adding the flour, a handful at a time, followed by a tablespoon of water, and mix. Keep adding the flour and water until the mixture comes together and holds its shape when you press a handful of it together. You may not need all the flour.

With wet hands, take a heaped tablespoonful of the mixture and shape it in a ball around the prawn. Place the balls on a piece of greaseproof paper while you heat the oil.

Half-fill a heavy-based pan with oil and put over a medium heat (I sometimes use a wok as it heats up beautifully and it’s easy to see what’s going on). Test the heat of the oil with a chunk of bread; when the bread sizzles and gently turns golden in 30 seconds, the oil is hot enough. Carefully drop the pakoras into the oil and fry for 2-3 minutes until golden and cooked. (You may have to do this in batches.)  

Remove with a slotted spoon and drain on kitchen paper before serving hot, sprinkled with sea salt and coriander leaves. Delicious served with yogurt and tamarind purée or Indian pickles and chutneys.