Prawn Curry

Recipe Ingredients

2		Tamarind pods
1/4 cup	59ml	Warm water
2 tablespoons	30ml	Fish curry powder
2 tablespoons	30ml	Vegetable oil
1 tablespoon	15ml	Onion - finely chopped (medium)
1 teaspoon	5ml	Fennel seeds
1 tablespoon	15ml	Fenugreek
1		Tomato - cut into wedges
1 lb	454g / 16oz	Prawns - shelled and deveined
1		Lime - juiced
1/2 cup	118ml	Coconut milk

Recipe Instructions

Soak the tamarind in 1/4 cup warm water for 20 minutes to soften. Squeeze the softened tamarind pulp with the fingers to extract the juice and strain out any seeds or fibrous matter. Set aside.

Mix the curry powder with a little water to form a paste. Set aside.

Heat the oil in a wok over medium heat. Saute the onion, fennel, and fenugreek until the onion is translucent, about 5 minutes. Add the curry powder and continue frying.

Add the tamarind water, mix well, and fry for a minute or so longer. Add the tomato wedges and cook until softened, about 10 minutes. Add the prawns and lime juice, and cook for 8 minutes or more, until the prawns are done.

Add coconut milk, stir until thickened, and serve.

Source:
Tina Kanagaratnam

Rating

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4 (1 votes)

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