Prawn Tamarind Coconut Curry
Prawns, tamarind and coconut all in one pan — bold, comforting and on the table in under 30 minutes.
🐟 Substitute with any firm white fish if you prefer
Prep time: 10 minutes | Cook time: 20 minutes | Total time: 30 minutes | Spice level: Medium-Hot 🌶️🌶️
Ingredients (Serves 2-3)
What You'll Need:
- 250g raw prawns, shelled and deveined
- 3 tbsp cooking oil
- 1 tsp black mustard seeds
- ½ tsp fenugreek seeds
- 3 tbsp ginger, finely sliced
- 2 tbsp garlic, finely chopped
- 1 medium onion, finely sliced
- 2 green chillies, slit
- 1 large tomato, crushed
- 1 tbsp Kashmiri chilli powder
- 1 tsp ground coriander
- ½ tsp ground turmeric
- 3 tbsp tamarind paste
- 3 tbsp creamed coconut
- ½ cup water
- 1 tsp salt
Step-by-Step Method
1. Heat oil in a heavy bottomed pan.
2. Add mustard seeds on medium heat and let them crackle for a few seconds.
3. Add fenugreek seeds, ginger, garlic and onion. Sauté until onions start to colour.
4. Add chilli powder, coriander and turmeric. Sauté for 10 seconds on low heat.
5. Add tomato and tamarind paste. Fry for a minute on low heat.
6. Add prawns and mix until fully coated.
7. Add water and bring to a boil. Add creamed coconut and salt.
8. Cover and simmer on low heat for 5 minutes until oil rises to the surface.
9. Serve with steamed white rice 🍤
Serving Suggestions
🍚 Steamed white rice or basmati
🫓 Warm naan or chapati
🌿 Garnish with fresh coriander or curry leaves