Soak a 1-inch piece of tamarind in hot water. When the tamarind becomes pulpy, squeeze and discard it.
Wash celery and cut into 4-inch pieces. Simmer until tender and set aside. Slice onion, crush garlic and mince ginger. Fry the onion to a golden brown. Add cummin seeds, chilli powder, garlic, ginger and desiccated coconut, fry for three minutes. Then add the ground coriander seeds, the freshly chopped coriander leaves, molasses, tamarind water, cream¬ed coconut, and salt. Bring to the boil, add the celery and simmer for 10 minutes.