Tamarind prawn curry
- Preparation and cooking time
- Total time
- Easy
- Serves 2
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.
