Tamarind Prawn Curry
- Womenscorner Desk
- October 27, 2020
Ingredients :
- coriander seeds 1 tsp, toasted
- cumin seeds 1 tsp, toasted
- oil for frying
- onion 1 small, halved and thinly sliced
- ginger thumb-sized piece, peeled and grated
- garlic 1 clove, crushed
- turmeric ½ tsp
- coconut milk 200ml (freeze the rest to use another time)
- tamarind paste 2 tbsp
- green chilli 1, finely sliced
- raw peeled prawns 180g
- coriander to serve
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- rice to serve
- chapatis to serve
Method : 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. 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. Tip in the prawns, cover and cook for 3-4 minutes, or until they turn pink. Serve with rice and chapatis.
