Tamil Prawn Curry with Tamarind and Coconut
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Ingredients
- 500 g raw king prawns, peeled
- 200 ml coconut milk
- 1 tbsp tamarind paste
- 1 onion, finely chopped
- 2 tomatoes
- 3 garlic cloves
- 1 tsp mustard seeds
- 10 curry leaves
- 1 tsp chilli powder
- 1 tsp ground turmeric
- 2 tbsp coconut oil
Nutrition (per serving)
- Calories
- 297 kcal
- Protein
- 23.8 g
- Carbohydrate
- 9.1 g
- of which sugars
- 5.8 g
- Fat
- 18.1 g
- of which saturates
- 14.6 g
- Fibre
- 2.3 g
- Salt
- 0.60 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 wide pan, add the mustard seeds and curry leaves, and fry for 30 seconds until the seeds pop.
- 2
Add the chopped onion and garlic and fry for 6 minutes until softened.
- 3
Add the chopped tomatoes, chilli powder and ground turmeric, and cook for 5 minutes until the tomatoes collapse.
- 4
Stir in the coconut milk and tamarind paste, and simmer for 5 minutes.
- 5
Add the prawns and cook for 3-4 minutes until they turn pink and are cooked through.
- 6
Serve hot with rice.
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