Prawn, Coconut and Tamarind Curry (4)

A quick prawn curry from ” Mighty Spice Express Cookbook” by John Gregory Smith.

Prawn, Coconut and Tamarind Curry (4)
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Prawn, Coconut and Tamarind Curry (4)
Print Recipe
Instructions
  1. Cook the rice in boiling water for 10–12 minutes until soft, or as directed on the packet. Drain in a colander and return to the pan. Cover the pan with a clean tea towel and then the lid. Leave to one side so that the rice can fluff up ready to eat.
  2. Meanwhile, peel and finely slice the onions. Heat the oil in a large saucepan over a medium heat and add the onions. Cook for 4–5 minutes, stirring occasionally, or until just turning golden.
  3. While the onions are cooking put the chillies and peppercorns into a spice grinder, and grind into a fine powder. Tip the ground spices into the pan with the cooked onions and add the paprika, turmeric and a good pinch of salt. Mix well.
  4. Pour in the coconut milk and add the tamarind paste. Mix everything together really well so that the sauce takes on a rich red colour. Bring to the boil and add the prawns.
  5. Give them a good stir in the hot sauce, then cover and cook for 5–6 minutes, stirring occasionally, until the prawns are cooked through and beautifully pink. Meanwhile, roughly chop the coriander. Scatter the coriander over the cooked curry and serve with the rice.
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