Tamarind prawn curry
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 1tbsp vegetable oil
- 1 onionchopped
- 1 red chillifinely chopped
- garlic clovescrushed
- 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 leavesto serve
Nutrition: Per serving
- kcal403low
- fat9glow
- saturates1g
- carbs56g
- sugars17glow
- fibre5g
- protein21ghigh
- 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.
