Prawn Karamani Kulambu (Black-Eyed Bean and Tamarind Curry)
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Ingredients
- 400 g tinned black-eyed beans
- 2 tbsp tamarind paste
- 1 onion, finely sliced
- 2 tomatoes
- 1.5 tbsp sambar powder
- 1 tsp mustard seeds
- 10 curry leaves
- 2 tbsp coconut oil
- 1 tsp ground turmeric
- 250 g raw king prawns, peeled
Nutrition (per serving)
- Calories
- 264 kcal
- Protein
- 19 g
- Carbohydrate
- 23.9 g
- of which sugars
- 7.1 g
- Fat
- 8.3 g
- of which saturates
- 5.9 g
- Fibre
- 7.6 g
- Salt
- 0.94 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 coconut oil in a pan, add the mustard seeds and curry leaves, and fry for 30 seconds until the seeds pop.
- 2
Add the sliced onion and fry for 7 minutes until softened.
- 3
Add the chopped tomatoes, sambar powder and ground turmeric, and cook for 6 minutes until broken down.
- 4
Stir in the tamarind paste, black-eyed beans and 150ml water, and simmer for 10-12 minutes until thickened.
- 5
Add the prawns and simmer for 3-4 minutes until they turn pink and are cooked through.
- 6
Serve hot with rice.
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