Rita’s Tamarind & Coconut Prawn Curry

Name: Rita’s Tamarind & Coconut Prawn Curry
Prep time: 20 min
Total time: 20 min
Yield: Serves 4
Ingredients: 1 tsp paprika; 1 handful of coriander leaves; sea salt; ½ tsp turmeric; 500 g/1lb 2 oz raw, peeled king prawns (with or without tails); 250 g/9 oz/1¼ cups basmati rice; 2 onions; 3 tsp tamarind paste; 2 tbsp groundnut oil; 3 dried red chillies; 400 ml/14 fl oz/generous 1½ cups coconut milk; 10 peppercorns

Preparation info

Serves
4

Difficulty
Easy
Ready in
20 min

Appears in

Mighty Spice Express Cookbook

By John Gregory-Smith

Published 2013

About

This is a super-quick prawn curry, which is hot, sweet and sour all at once. If you can’t find tamarind, just squeeze in the juice of a lime. And chilli powder and freshly ground black pepper are fine if you don’t have the whole spices.

Ingredients

250 g/9 oz/1¼ cups basmati rice
2

Fish course
Pescatarian
Gluten-free
Street Food
Spicy

Method

COOK THE RICE in boiling water for 10–12 minutes until soft, or as directed on the packet. Drain in a colander and return to the pan. Cover the pan with a clean tea towel and then the lid. Leave to one side so that the rice can fluff up ready to eat.

MEANWHILE, PEEL AND FINELY SLICE the onions. Heat the oil in a large saucepan over a medium heat and add the onions. Cook for 4–5 minutes,