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Tamarind prawn curry

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Ingredients

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	1 tbsp vegetable oil
	1 small white onion, finely chopped
	3 garlic cloves, crushed
	2cm piece fresh root ginger, finely chopped
	1 tbsp tamarind paste
	1/4 tsp ajwain seeds, crushed
	1/2 tsp ground turmeric
	1 small yellow pepper, deseeded and cut into chunks
	1 tsp runny honey
	1 x 400g can finely chopped tomatoes
	12 raw king prawns, heads on
	1 heaped tsp mango chutney
	1/2 tbsp garam masala
	FOR THE KACHUMBER
	1/2 red onion, finely chopped
	1/4 cucumber, deseeded and finely chopped
	mango, peeled and finely chopped
	a few fresh mint leaves, finely chopped
	TO SERVE
	1 tbsp flaked almonds, toasted

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Tamarind prawn curry

Name: Tamarind prawn curry
Total time: 35 min
Yield: 2
Cuisine: Indian
Ingredients: vegetable oil: 1 tbsp; small white onion, finely chopped: 1; garlic cloves, crushed: 3; fresh root ginger, finely chopped: 2cm piece; tamarind paste: 1 tbsp; ajwain seeds, crushed: 1/4 tsp; ground turmeric: 1/2 tsp; small yellow pepper, deseeded and cut into chunks: 1; runny honey: 1 tsp; finely chopped tomatoes: 1 x 400g can; raw king prawns, heads on: 12; mango chutney: 1 heaped tsp; garam masala: 1/2 tbsp; red onion, finely chopped: 1/2; cucumber, deseeded and finely chopped: 1/4; mango, peeled and finely chopped; a few fresh mint leaves, finely chopped; flaked almonds, toasted: 1 tbsp

If you’ve never cooked with tamarind paste, you’ve been missing out. The sweet and sour tang packs a real punch and adds a depth of flavour which is perfect for Indian curries just like this one. A little goes a long way.

Features:

Cuisine:

Indian

35 Mins
Serves 2
Easy

Ingredients

1 tbsp vegetable oil
1 small white onion, finely chopped
3 garlic cloves, crushed
2cm piece fresh root ginger, finely chopped
1 tbsp tamarind paste
1/4 tsp ajwain seeds, crushed
1/2 tsp ground turmeric
1 small yellow pepper, deseeded and cut into chunks
1 tsp runny honey
1 x 400g can finely chopped tomatoes
12 raw king prawns, heads on
1 heaped tsp mango chutney
1/2 tbsp garam masala
FOR THE KACHUMBER
1/2 red onion, finely chopped
1/4 cucumber, deseeded and finely chopped
mango, peeled and finely chopped
a few fresh mint leaves, finely chopped
TO SERVE
1 tbsp flaked almonds, toasted

Directions

Heat the vegetable oil in a large frying pan over a low-to-medium heat and sauté the onion gently for 10-15 minutes until softened and starting to colour.
Stir in the garlic, ginger, tamarind paste, ajwain powder and turmeric and cook for 1 minute more.
Add the peppers and honey and stir in the chopped tomatoes with 200ml of water. Bring to the bowl, then turn down to a simmer and cook uncovered for 10 minutes or until the sauce has thickened.
To make the kachumber salad, mix the cucumber, red onion, mango and mint together in a small bowl until well combined. Set aside.
To finish the curry, add the prawns and mango chutney and cook for 3-4 minutes until the prawns are pink and cooked through. Stir in the garam masala and season to taste.
Divide the tamarind prawn curry between bowls and top with a scattering of flaked almonds. Serve alongside the kachumber salad and your favourite accompaniments.