This super-quick Prawn curry needs all of 5 minutes to grind the spice paste and needs about 10 minutes to cook. The fresh Coriander and Coconut milk give this curry a lovely pale green colour...If you have prawns stashed in your freezer as I usually do, then the rest of the ingredients for the curry hardly need any planning in advance!
Ingredients for Curry:
- 20-25 medium Prawns (frozen)
- 1 small tetrapak Coconut milk (225 ml)
- 1/4 cup Tamarind water
For Spice Paste:
- 5-6 Dry red chillies
- 1 tsp black Peppercorns
- 1 tsp Cumin seeds
- 1/4 tsp Turmeric
- 1" piece of Ginger
- 4-5 cloves Garlic
- 1 medium bunch Coriander leaves
Method:
1.) De-frost the prawns under running water and set aside to drain.
2.) Put all the ingredients for the Spice paste in a mixer-grinder along with 1/4 cup of water. Grind to a fine paste.
3.) Heat a non-stick pan. Transfer the spice paste into the pan. Add the coconut milk and stir gently. Allow the gravy to simmer for a few minutes. Add the prawns followed by the tamarind water.
4.) Add salt, as per taste and simmer gently till the prawns are cooked through...about 5-7 minutes.
Enjoy along with piping hot steamed rice.
- 20-25 medium Prawns (frozen)
- 1 small tetrapak Coconut milk (225 ml)
- 1/4 cup Tamarind water
For Spice Paste:
- 5-6 Dry red chillies
- 1 tsp black Peppercorns
- 1 tsp Cumin seeds
- 1/4 tsp Turmeric
- 1" piece of Ginger
- 4-5 cloves Garlic
- 1 medium bunch Coriander leaves
Method:
1.) De-frost the prawns under running water and set aside to drain.
2.) Put all the ingredients for the Spice paste in a mixer-grinder along with 1/4 cup of water. Grind to a fine paste.
3.) Heat a non-stick pan. Transfer the spice paste into the pan. Add the coconut milk and stir gently. Allow the gravy to simmer for a few minutes. Add the prawns followed by the tamarind water.
4.) Add salt, as per taste and simmer gently till the prawns are cooked through...about 5-7 minutes.
Enjoy along with piping hot steamed rice.
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