Rita’s Tamarind & Coconut Prawn Curry

Preparation info
  • Serves


    • Difficulty


    • 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.


  • 250 g/9 oz/ cups basmati rice
  • 2


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,