Rita’s Tamarind & Coconut Prawns
10m prep 10m cook 20m ready
A super-quick prawn curry that is hot, sweet, and sour all at once. Ready in 20 minutes, it features a rich coconut and tamarind sauce with king prawns, served over basmati rice.
Ingredients
- 250 g basmati rice
- 2 tbsp groundnut oil
- 2 onions peeled and finely sliced
- 3 dried red chillies
- 10 peppercorns
- 1 tsp paprika
- 1/2 tsp turmeric
- 400 ml coconut milk
- 3 tsp tamarind paste
- 500 g raw, peeled king prawns
- 1 coriander leaves roughly chopped
- sea salt
Nutrition (per serving, estimated)
Estimated based off 7 of 12 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 114 mg
- Iron: 3.47 mg
- Magnesium: 96.7 mg
- Phosphorus: 481 mg
- Potassium: 702 mg
- Zinc: 2.56 mg
Let's Cook
-
Step 1.
Cook the rice in a large pot of boiling salted water for 10–12 minutes until tender, or follow package instructions. Drain in a colander, return to the pot, cover with a clean tea towel and then the lid, and set aside to steam and fluff up.
-
Step 2.
While the rice cooks, heat the groundnut oil in a large saucepan over medium heat. Add the sliced onions and cook for 4–5 minutes, stirring occasionally, until just turning golden.
-
Step 3.
While the onions cook, place the dried red chillies and peppercorns in a spice grinder and grind to a fine powder. Add the ground spices to the pan with the onions, along with the paprika, turmeric, and a good pinch of salt. Stir well to combine.
-
Step 4.
Pour the coconut milk into the pan and add the tamarind paste. Stir everything together thoroughly until the sauce is a rich red color. Bring to a boil, then add the raw king prawns. Stir them into the hot sauce, cover the pan, and cook for 5–6 minutes, stirring occasionally, until the prawns are cooked through and pink. Scatter the chopped coriander over the curry and serve with the rice.
Ratings & reviews
Have you made this? Take a moment and let us know what you think. Sign in to leave a rating.