Ingredients
- 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
Method
-
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.
Nutritional Information
- Kcals 361
- Fat 24.8g
- Carbs 15.3g
- Fibre 1.2g
- Protein 18.6g
- Salt 0.7g