Tamarind prawn curry
Prep
10 mins
Cook
20 mins
Servings
2
Difficulty
Medium
This tamarind prawn curry is one of my go to weeknight dinners because it comes together in just 30 minutes from start to table. The tamarind paste gives it this wonderfully tangy, complex flavor that feels fancy but honestly requires barely any effort. I love how prawns are packed with protein and selenium, which is brilliant for your immune system, and they cook so quickly they stay perfectly tender. The microwaveable rice means there's no fussing with pots, and since you probably have most of these spices in your cupboard already, it's genuinely affordable too. It's the kind of dish that tastes like you've spent hours in the kitchen when really you've just thrown everything together for a delicious, satisfying meal.
Ella x
Ingredients
- 1 tbspessential vegetable oil
- 1onion(finely chopped)
- 2 clove/sgarlic(finely sliced)
- 15 gramsginger(finely chopped)
- 1 tspnigella seeds
- 2 tspgaram masala
- 400 gramsessential chopped tomatoes
- 2 tbsptamarind paste((1 tbsp = 15ml))
- 150 gramsextra large king prawns(cooked Extra Large King Prawns)
- 250 gramsmicrowaveable basmati rice(pouch cooked basmati rice, to serve)
- 25 gramscoriander(leaves, to serve (optional))
Detail level
Instructions
- 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.
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