Tamarind Prawn Curry
King prawns in a tangy tamarind and tomato curry, tempered with mustard seeds and curry leaves.
Servings 2 people
Ingredients
- 250 g raw jumbo king prawns deveined and shelled
- 2 tbsp rapeseed oil
- 1 tsp black mustard seeds
- 10 curry leaves
- 1 onion chopped
- 3 cloves garlic crushed
- 2 fresh green chillies deseeded and finely chopped
- 2 tsp tamarind paste
- 1 tsp ground cumin
- 0.5 tsp ground coriander
- 0.5 tsp chilli powder
- 1 tsp garam masala
- 0.5 tsp ground turmeric
- 1 tbsp tomato purée
- 1 tin chopped tomatoes
- 1 tsp jaggery
- 1 tsp shrimp paste or fish sauce
Instructions
- Heat the rapeseed oil in a cooking pot and add the mustard seeds. When they finishing popping add the curry leaves, stir for 30 seconds then add the chopped onions.
- When the onions become translucent in colour add the chilli garlic paste and cook for a further 2 minutes.
- Add the spices and tomato puree and cook for 30 seconds then add the tomatoes, jaggery, tamarind paste and shrimp paste. Cook for 10 minutes until thickened and then add the prawns and cook for 3-4 minutes until done.