Prawns in Coconut Tamarind Sauce Recipe |
Ingredients: Serves 4 |
1 tablespoon coriander seeds 2-6 dried red chilies, torn into small pieces ½ teaspoon black peppercorns 4 tablespoons sunflower or vegetable oil ½ teaspoon black mustard seeds 6 fenugreek seeds 1 large onion, finely chopped 2.5cm piece root ginger, grated 4-5 garlic cloves, crushed 1-3 green chilies, chopped (seeded if wished) 450g cooked and peeled tiger prawns (thawed and drained if frozen) 1 teaspoon salt 125ml canned coconut milk 10-12 fresh curry leaves 1 tablespoon tamarind juice or 1½ tablespoons lime juice boiled basmati rice, to serve |
Method: Grind the coriander seeds, red chilies and peppercorns in a coffee grinder until fine. Heat the oil over a medium heat and add the mustard seeds. Immediately follow with the fenugreek seeds and the onion, ginger, garlic and green chilies. Fry until the onions are a light golden color (10-12 minutes), stirring regularly. Add the ground ingredients and sauté for 1-2 minutes, then add the prawns and the salt. Add the coconut milk to the prawns. Add the curry leaves and simmer gently, uncovered, for 5-6 minutes. Stir in the tamarind or lime juice and remove from the heat. Serve with boiled basmati rice. |
Download Recipes
Download our delicious recipes to try at home!