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Tamarind prawn curry

Name: Tamarind prawn curry
Total time: 20 min
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.

Published: 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.