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Tamarind prawn curry

Tamarind prawn curry

This beautifully tangy seafood curry is a cinch to make. Prepare the curry base in advance, if you wish – simply cover and chill then reheat in a pan with the cooked prawns until piping hot.

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4.5 out of 5 stars(15) Rate this recipe
Gluten freeHealthyLow in saturated fat2 of your 5 a day
  • Serves2
  • CourseMain meal
  • Prepare10 mins
  • Cook20 mins
  • Total time30 mins

Ingredients

  • 1 tbsp Essential Vegetable Oil
  • 1 onion, finely chopped
  • 2 clove/s garlic, finely sliced
  • 15g ginger, finely chopped
  • 1 tsp nigella seeds
  • 2 tsp garam masala
  • 400g can Essential Chopped Tomatoes
  • 2 tbsp Cooks' Ingredients Tamarind Paste (1 tbsp = 15ml)
  • 150g Waitrose cooked Extra Large King Prawns
  • 250g pouch cooked basmati rice, to serve
  • ½ x 25g pack coriander, leaves, to serve (optional)

Method

  1. Heat the oil in a frying pan over a medium-high heat. Add the onion, garlic, ginger and a pinch of salt; fry for 6-8 minutes until soft.

  2. Stir in the nigella seeds and garam masala; fry for 1 minute more. Add the tomatoes and simmer everything gently for 4-5 minutes.

  3. Stir in the tamarind paste and cooked prawns, then heat for a final 2 minutes. Meanwhile, heat the rice according to pack instructions. Serve with the curry and coriander leaves, if liked.

Cook’s tip

Leftover tamarind paste: Use this time-saving paste to add a sweet and sour tang to dals, soups and stews. It’s also great in marinades for meat and fish.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,684kJ/ 400kcals

Fat

11g

Saturated Fat

1.4g

Carbohydrates

54g

Sugars

13g

Fibre

5.9g

Protein

19g

Salt

2.2g

Rating details

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Overall rating (4.5/5)

4.5 out of 5 stars15 ratings

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