Rita’s Tamarind & Coconut Prawn Curry from Mighty Spice Express Cookbook by John Gregory-Smith
This is a super-quick prawn curry, which is hot, sweet and sour all at once. If you can’t find tamarind, just squeeze in the juice of a lime. And chilli powder and freshly ground black pepper are...
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Cooking tools:
- Colander
- Kitchen towel
- Stove
- Pot
- Saucepan
- Chef's knife
- Cutting board
Ingredients
- sea salt
- 10 peppercorns
- 3 dried red chillies
- ½ tsp turmeric
- 1 tsp paprika
- 3 tsp tamarind paste
- 400 ml/14 fl oz/generous 1½ cups coconut milk
- 1 handful of coriander leaves
- 500 g/1lb 2 oz raw, peeled king prawns (with or without tails)
- 250 g/9 oz/1¼ cups basmati rice
- 2 onions
- 2 tbsp groundnut oil
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