Prawns, Tamarind and Green Chilli

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Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in

By Samantha Clark and Samuel Clark

Published 2014

  • About

We are ashamed to say that we cannot remember where this recipe came from, and therefore what tenuous link with Moorish culture or the Eastern Mediterranean it has. We love tamarind, and if you are unfamiliar with cooking with it, this is a good place to start. Please use dried blocks of tamarind, as other more processed forms can have a strange taste.