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.

Prep Time

    •    Prep and cook time: 20 minutes
    •    Yield: Serves 2

Ingredients

    •    rice to serve
    •    1/2 tsp turmeric
    •    chapatis to serve
    •    coriander to serve
    •    1 clove garlic, crushed
    •    2 tbsps tamarind paste
    •    180g raw peeled prawns
    •    1 green chilli, finely sliced
    •    1 tsp cumin seeds, toasted
    •    1 tsp coriander seeds, toasted
    •    1 small onion, halved and thinly sliced
    •    thumb-sized piece ginger, peeled and grated
    •    200ml coconut milk (freeze the rest to use another time)

Method

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.
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.
3. Tip in the prawns, cover and cook for 3-4 minutes, or until they turn pink. Serve with rice and chapatis.

This great family recipe is thanks to Olive Magazine at https://www.olivemagazine.com/recipes/fish-and-seafood/tamarind-prawn-curry/