Prawns in tamarind sauce

Name: Prawns in tamarind sauce
Cuisine: India
Ingredients: 2 cloves garlic, crushed, or 10ml/2 tsp garlic purée; 1 large onion, finely sliced 1 fresh green chilli, finely chopped (deseeded if preferred); 1 large onion, finely sliced 1 fresh green chilli, finely chopped (deseeded if preferred); 60 ml/4 tbsp sunflower oil or light olive oil; 60 ml/4 tbsp sunflower oil or light olive oil; 30 ml/2 tbsp chopped fresh coriander (cilantro); 30 ml/2 tbsp chopped fresh coriander (cilantro); plain (all-purpose) flour or a lentil dhal dish, to serve; 5 ml/1 tsp salt, or to taste; 500 g/¼lb peeled raw tiger prawns (jumbo shrimp), tails on, deveined; 500 g/¼lb peeled raw tiger prawns (jumbo shrimp), tails on, deveined; 500 g/¼lb peeled raw tiger prawns (jumbo shrimp), tails on, deveined; 15 ml/1 tbsp grated palm sugar (jaggery) or light muscovado (brown) sugar; 15 ml/1 tbsp grated palm sugar (jaggery) or light muscovado (brown) sugar; 15 ml/1 tbsp grated palm sugar (jaggery) or light muscovado (brown) sugar; 45 ml/3 tbsp tamarind juice; 2 cloves garlic, crushed, or 10ml/2 tsp garlic purée; 5 ml/1 tsp ground turmeric; 2.5–5ml/½–1 tsp chilli powder; 5 ml/1 tsp ground cumin

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Complete Indian Regional Cookbook

By Mridula Baljekar

Published 2017

About

The combination of sightly tart, tangy tamarind and sweet palm sugar, or jaggery, give this Parsi dish, Kolmino Patio, a distinctive and delicious sweet and sour flavour. This, combined with pungent fresh chilli and aromatic ground cumin, makes a delectable base for large prawns.

Ingredients

60 ml/4 tbsp sunflower oil or light olive oil
1 large onion, finely sliced 1

Asia
India
Fish course
Pescatarian

Method

Heat the oil in a large, heavy frying pan over a medium heat and fry the onion and chilli until the onion is soft, but not brown.
Add the garlic and continue to cook until the onion begins to brown. Add the turmeric, chilli powder and cu