Tamarind Prawn Curry Recipe

Tamarind prawn curry

Name: Tamarind prawn curry
Total time: 20 min
Yield: Serves 2
Cuisine: Indian
Ingredients: 1 tsp coriander seeds toasted; 1 tsp cumin seeds toasted; for frying oil; 1 small onion halved and thinly sliced; thumb-sized piece ginger peeled and grated; 1 clove garlic crushed; ½ tsp turmeric; 200ml (freeze the rest to use another time) coconut milk; 2 tbsp tamarind paste; 1 green chilli finely sliced; 180g raw peeled prawns; to serve coriander; to serve rice; to serve chapatis

Published: December 19, 2014 at 2:33 PM

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Serves 2

Easy

Total time: 20 mins

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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.

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Ingredients

Nutrition

1 tsp coriander seeds

toasted
1 tsp cumin seeds

toasted
for frying oil
1 small onion

halved and thinly sliced
thumb-sized piece ginger

peeled and grated
1 clove garlic

crushed
½ tsp turmeric
200ml (freeze the rest to use another time) coconut milk
2 tbsp tamarind paste
1 green chilli

finely sliced
180g raw peeled prawns
to serve coriander
to serve rice
to serve chapatis

Nutrition: per serving

kcal361
fat24.8g
carbs15.3g
fibre1.2g
protein18.6g
salt0.7g

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.

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