Coconut & Tamarind Prawn Curry
Coconut & Tamarind Prawn Curry
Prep: 15 mins
Difficulty: Easy
Cook: 25 mins
Serves: 4 people
Bring the vibrant, sun-drenched flavors of the coast to your kitchen with this aromatic Coconut & Tamarind Prawn Curry.
This dish is a masterclass in balance, seamlessly blending the natural sweetness of coconut milk with the deeply satisfying tang of tamarind. Infused with fresh curry leaves and premium spices, it takes less than 30 minutes to prepare but delivers a rich, luxurious flavor profile that tastes like it has been simmering for hours.
Ingredients
- 500g large prawns, peeled and deveined
- 1 cup thick coconut milk
- 1 tbsp Tamarind Paste (diluted in 1/4 cup warm water)
- 1 large onion, finely chopped
- 1 large tomato, finely chopped
- 1 tbsp ginger-garlic paste
- 2 tbsp coconut oil or vegetable oil
- 1 tsp Black Mustard Seeds
- 1 sprig fresh curry leaves
- 1/2 tsp Ground Turmeric
- 1 tsp Kashmiri Chilli Powder
- 1 tsp Coriander Powder
- Salt to taste
- Fresh coriander leaves to garnish
Method
Step 1 In a bowl, gently toss the peeled prawns with a pinch of salt and a quarter teaspoon of turmeric. Let them marinate while you prepare the curry base.
Step 2 Heat the coconut oil in a wide, heavy-bottomed pan over medium heat. Toss in the mustard seeds and let them crackle. Add the curry leaves (careful, they will sputter!) followed immediately by the finely chopped onions. Sauté until the onions turn soft and golden.
Step 3 Stir in the ginger-garlic paste and cook for one minute until the raw smell disappears. Add the chopped tomatoes, remaining turmeric, Kashmiri chilli powder, and coriander powder. Cook until the tomatoes break down completely and the oil begins to separate from the masala.
Step 4 Pour in the diluted tamarind paste and bring the mixture to a gentle boil. Lower the heat, pour in the thick coconut milk, and stir well to combine. Let the curry simmer gently for 3-4 minutes to allow the flavors to meld. Do not let it boil vigorously once the coconut milk is added to prevent splitting.
Step 5 Drop the marinated prawns into the gently bubbling curry. Cook for 4 to 5 minutes, turning them once, just until they turn pink and opaque. Garnish with freshly chopped coriander and serve immediately with steamed basmati rice or warm flatbreads.
Chef's Tip: Prawns cook incredibly fast and can become rubbery if left on the heat too long. Always ensure your curry base is completely cooked and perfectly seasoned before adding the seafood at the very end!
