Tamarind Prawn Curry

Name: Tamarind Prawn Curry
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: Serves 4-6
Cuisine: Indian
Ingredients: ½ tsp ground turmeric; 1 heaped tsp ground coriander; 1 tsp Kashmiri chilli powder (less if you are using a different chilli powder); 1 tsp light brown sugar or jaggery; 2 large tomatoes, finely chopped; 2 tsp finely grated fresh ginger or ginger paste; 50 g tamarind pulp (from a block) or 2 tsp tamarind paste concentrate; 300 ml boiling water; 1 kg king or tiger prawns, shells on (600 g once peeled); 10-15 curry leaves; ½ tsp fenugreek seeds; 2-3 fresh green chillies, sliced diagonally; ½ tsp Kashmiri chilli powder (less if you are using a different chilli powder); 4 tbsp vegetable or rapeseed oil; 1 tsp salt, or to taste; 1 tsp brown or black mustard seeds; 2 tsp finely grated garlic or garlic paste; 1 tsp ground turmeric; ½ tsp salt; 2 medium red onions, finely chopped

Preparation info

Serves
4-6

Difficulty
Easy
Ready in
50 min

Appears in

Chilli & Mint

By Torie True

Published 2021

About

Zingy and deliciously spicy, this South Indian prawn curry can be enjoyed by the whole family. It is worth buying tamarind in a block for this curry, instead of a paste. It requires soaking for 10-15 minutes and then sieving, so minimal effort for memorable results. I also recommend buying any large prawns of your choice with the shells on and then prepping them yourself so that you can keep the shells and heads to make my ginger and lemongrass bisque. Sma