Dry Prawn Curry


  • 4 green chillies, seeded
  • 3 cloves garlic, peeled and crushed
  • ½ thumb-size piece of ginger
  • ½ teaspoon ground cinnamon
  • ½ tablespoon freshly ground black pepper
  • 1 teaspoon chilli powder – optional
  • ½ teaspoon salt
  • 1 tablespoon tamarind paste or lime juice
  • 500 g (generous 1 lb) raw prawns, shelled weight


Grind the chillies, garlic and ginger and mix with the remaining seasoning ingredients. Stir in about 125 mls (generous 4 oz) water and transfer to a saucepan. Add the prawns and stir to coat them with the mixture. Simmer uncovered until the prawns are done and the liquid almost evaporated. Transfer to a serving plate and accompany with steamed rice.

Unorthodox, but very appealing, is to serve the prawns with rice as a cold dish, garnished with chopped coriander leaves.