Tamarind prawn curry
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Skip to ingredients
- 1 tsp coriander seedstoasted
- 1 tsp cumin seedstoasted
- for frying oil
- 1 small onionhalved and thinly sliced
- thumb-sized piece gingerpeeled and grated
- 1 clove garliccrushed
- ½ tsp turmeric
- 200ml (freeze the rest to use another time) coconut milk
- 2 tbsp tamarind paste
- 1 green chillifinely 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.
