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Tamarind prawn curry

Tamarind prawn curry

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A star rating of 4.5 out of 5.11 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

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

  • Gluten-free
  • Healthy
Nutrition: Per serving
HighlightNutrientUnit
low inkcal403
low infat9g
saturates1g
carbs56g
sugars17g
fibre5g
protein21g
salt1.4g
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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.

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.

Goes well with

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Overall rating

A star rating of 4.5 out of 5.11 ratings
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