Ghalieh Maygoo (Southern Persian Prawn and Tamarind Curry with Rice)
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Ingredients
- 500 g raw king prawns
- 50 g fresh coriander, chopped
- 2 tbsp tamarind paste
- 1 onion, finely chopped
- 3 garlic cloves
- 1 tsp ground turmeric
- 0.5 tsp chilli powder
- 2 tbsp vegetable oil
- 250 ml fish stock
Nutrition (per serving)
- Calories
- 197 kcal
- Protein
- 22.6 g
- Carbohydrate
- 7.9 g
- of which sugars
- 4.9 g
- Fat
- 7.8 g
- of which saturates
- 0.8 g
- Fibre
- 1.5 g
- Salt
- 1.09 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the vegetable oil in a large pan and fry the onion and garlic for 5 minutes, then stir in the turmeric and chilli powder and cook for 1 minute.
- 2
Add the chopped coriander and fry for 3-4 minutes until fragrant.
- 3
Stir in the tamarind paste and fish stock, bring to a simmer and cook for 10 minutes until slightly thickened.
- 4
Add the king prawns and simmer for 4-5 minutes until they turn pink and are cooked through.
- 5
Taste and season with salt.
- 6
Serve with basmati rice.
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