Name: Tamarind prawn curry
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2
Ingredients: 1tbsp vegetable oil; 1 onion chopped; 1 red chilli finely chopped; garlic cloves crushed; 1tbsp ginger; 1tsp turmeric; 1tsp cumin seeds; 1tsp ground coriander; 400g cherry tomatoes; 1tbsp tamarind paste (see tip, below); 250g raw king prawns; 250g cooked basmati rice; Handful of coriander leaves to serve

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Tamarind prawn curry

Tamarind prawn curry

Anna Glover

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Serves 2

Easy

Prep: 5 mins

Cook: 15 mins

A star rating of 4.3 out of 5.32 ratingsRate

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Our tamarind prawn curry will quickly become a family favourite. It's quick, healthy and low in fat and calories

Dairy-free

Egg-free

Gluten-free

Healthy

High-protein

Low calorie

Low fat

Low sugar

Nut-free

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Ingredients

Nutrition

Units:

MetricUS

1tbsp vegetable oil
1 onion

chopped
1 red chilli

finely chopped
garlic cloves

crushed
1tbsp ginger
1tsp turmeric
1tsp cumin seeds
1tsp ground coriander
400g cherry tomatoes
1tbsp tamarind paste

(see tip, below)
250g raw king prawns
250g cooked basmati rice
Handful of coriander leaves

to serve

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Nutrition: Per serving

kcal403

low
fat9g

low
saturates1g
carbs56g
sugars17g

low
fibre5g
protein21g

high
salt1.4g

Method

step 1

Heat the oil in a frying pan over a medium heat and cook the onion for 5-8 mins until light golden. Stir in the chilli, garlic and ginger, and fry for another minute before adding the spices. Tip in the cherry tomatoes, swirl the can out with a splash of water and stir that into the pan as well.
step 2

Simmer for 5 mins until the tomatoes burst and the sauce thickens. Stir in the tamarind and prawns, and simmer for 2-3 mins until the prawns are cooked. Serve the curry on top of the rice, with the coriander scattered over.

RECIPE TIP

TAMARIND PASTE

Tamarind paste can vary in flavour between brands, some being more sour than others. Add 1 tbsp, then taste, adding more if you need to.

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A star rating of 4.3 out of 5.32 ratings

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