March 13, 2024
Tamarind Prawn Curry
Ingredients
- 1 tbsp olive oil
- 1 onion, chopped
- 1 red chilli, finely chopped
- Garlic cloves, crushed
- 1 tbsp ginger
- 1 tsp turmeric
- 1 tsp cumin seeds
- 1 tsp ground coriander
- 400g cherry tomatoes
- 1 tbsp tamarind paste
- 250g raw king prawns
- 250g cooked basmati rice
- Handful of coriander leaves, to serve
Directions
- 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.
- 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.
Nutrition Facts - 1 Serving
- Calories: 403
- Protein: 21g
- Fat: 9g
- Carbohydrates: 56g
- Sugar: 5g
- Sodium: 1.4g
- Fiber: 5g
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