Tamarind prawn curry
Serves 2
Easy
Total time:
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.
Skip to ingredients
Showing items 1 to 3 of 6
- 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.
