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King prawn patia
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100ml red wine vinegar
1 tbsp Cooks’ Ingredients Tamarind Paste
1 tbsp light brown muscovado sugar
2 red chillies, deseeded and sliced
2 cloves garlic, crushed
1 tbsp sunflower oil
1 large onion, finely chopped
1 tbsp garam marsala
1 tsp chilli powder (mild or hot, depending on your preference)
1 x Pack of Waitrose Classic Vine Tomatoes, roughly chopped (about 400g)
400g Waitrose Raw Peeled Indonesian King Prawn Tails (from the fish counter)
28g pack fresh coriander, chopped
1 lot of Waitrose Plain Tandoori Naan and sugar snaps, to serve
1. Mix together the vinegar, tamarind, sugar, chillies, garlic and 150ml water then set aside.
2. Heat the oil in a large saucepan and cook the onion for 5 minutes until Add the garam marsala and chilli powder and cook for 1 minute.
3. Stir in the tomatoes and cook for 5 minutes until softened and pulpy. Add the tamarind mixture, cover and cook for a further 10 minutes. Add the prawns and cook for a further 2-3 minutes until cooked through.
4. Divide between shallow bowls and scatter with coriander. Serve with steamed vegetables and naan.
Traditionally, a patia is a sweet and sour curry – try varying the balance to suit your tastes by using a little more or less sugar and vinegar.
Typical values per serving:
This recipe was first published in July 2012.