Tamarind prawn curry
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Ingredients
- 1 tbsp vegetable oil
- 1 onion, chopped
- 1 red chilli, finely chopped
- 2 garlic cloves, crushed
- 1 tbsp grated ginger
- 1 tsp turmeric
- 1 tsp cumin seeds
- 1 tsp ground coriander
- 400g can cherry tomatoes
- 1-2 tbsp tamarind paste (see tip, below)
- 250g raw king prawns
- 250g cooked basmati rice
- handful of coriander leaves, to serve
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.
