Olive Magazine
Tamarind Prawn Curry Recipe

Tamarind prawn curry

Published: December 19, 2014 at 2:33 pm
loading...
  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 2

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.

Nutrition:
NutrientUnit
kcal361
fat24.8g
carbs15.3g
fibre1.2g
protein18.6g
salt0.7g
Advertisement

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

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.

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Advertisement
Advertisement
Advertisement

Sponsored content