Tamarind prawn curry

Name: Tamarind prawn curry
Total time: 20 min
Yield: serves 2
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

20 minutes
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.

December 19, 2014 at 2:33 pm

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.