Prawn Curry

Ingredients

½ kilo fresh prawns (you may substitute frozen prawns but check that they aren’t pre cooked)

1 large onion finely chopped

8 to 10 cloves of garlic

3 green chillies, coriander and a small piece of ginger

½ cup of coconut or 1 ½ cup coconut milk.

1-cup tamarind pulp

½ tsp. turmeric,

1tspn chilly powder, salt to taste

11/2 tablespoon spoon oil

1 tablespoon finely chopped coriander

Method:

Shell and de-vein the prawns and wash well. Apply turmeric, chilly powder salt, ginger garlic paste and bit of tamarind pulp to the prawns and leave to marinate.

In a shallow saucepan take some oil and put on to heat. Add the garlic, when slightly red add the onion and fry well. Then add the prawns and stir well. Keeping adding tamarind pulp to the mixture and bring to the boil. Finally add the coconut milk or ground coconut and garnish with coriander.

Note that no water has been added. The water content is from the tamarind pulp. Put some thick tamarind pulp in first and then add diluted pulp afterwards. If you add water directly then you get a watery curry without thickness or body.

A variation for all those potato lovers. Adding potatoes to prawn curry gives it an interesting flavour of its own. The potatoes should be added just after the onions have been fried. Only after they are half cooked should the prawns be added. An easier option could be adding boiled potatoes!

If you don’t want a curry you can reduce the tamarind pulp. Do away with the coconut milk and add just a bit of ground coconut or dessicated coconut for taste and you will have some delicious sautéed prawns.