Tamarind Prawn Curry Recipe

Tamarind prawn curry

  • serves 2
  • Easy

Prawn curry in under half an hour, even when you make your own spice paste. Add tamarind and coconut milk for flavour and serve with rice and chapatis.



  • coriander seeds 1 tsp, toasted
  • cumin seeds 1 tsp, toasted
  • oil for frying
  • onion 1 small, halved and thinly sliced
  • ginger thumb-sized piece, peeled and grated
  • garlic 1 clove, crushed
  • turmeric ½ tsp
  • coconut milk 200ml (freeze the rest to use another time)
  • tamarind paste 2 tbsp
  • green chilli 1, finely sliced
  • raw peeled prawns 180g
  • coriander to serve
  • rice to serve
  • chapatis to serve


  • Step 1

    Grind the toasted seeds with a pestle and mortar. Heat 1 tbsp oil in a pan and cook the onion with a pinch of salt until soft and golden.

  • Step 2

    Add the ginger, garlic, turmeric and spices then fry for 1 minute. Pour in the coconut milk, add the tamarind and chilli and simmer for 5 minutes.

  • Step 3

    Tip in the prawns, cover and cook for 3-4 minutes, or until they turn pink. Serve with rice and chapatis.

Check out more quick curry recipes here...

Sri Lankan Vegetarian Curry Recipe

Nutritional Information

  • Kcals 361
  • Fat 24.8g
  • Carbs 15.3g
  • Fibre 1.2g
  • Protein 18.6g
  • Salt 0.7g