Tamarind Prawn Curry is a taste sensation you won’t soon forget. This Indian-inspired dish combines the tartness of tamarind with the creaminess of coconut milk for a sauce that’s downright addictive. Tender prawns soak up all those robust flavors from the warming spices like cumin, coriander, and chili. One bite and you’ll be hooked.
About the Recipe
If you’re a fan of bold, vibrant curries, this tamarind prawn dish needs to go on your must-try list. The sauce gets its distinctive tang from concentrated tamarind, balanced beautifully by creamy coconut milk. A blend of toasted cumin, coriander, turmeric, and chili powder adds layers of warming spice. It’s a riot of flavors that comes together so nicely.
Why You’ll Love This Recipe
There’s so much to love about this flavorful prawn curry. The combination of tangy tamarind, rich coconut milk, and fragrant spices is merely irresistible. The succulent prawns make it feel like such a treat. Plus, it’s a great make-ahead dish as the flavors just intensify over time. One pot and you’ve got an impressive meal to wow your friends and family.
Tamarind Prawn Curry
Cooking Tips
For best results, use fresh prawns or thaw frozen ones completely before cooking. Toast the whole cumin and coriander seeds briefly to really bring out their aroma before grinding into a powder. Don’t overcook the prawns – they just need 5 minutes or so to turn opaque and curl up. Garnish with lots of fresh coriander leaves to add a vibrant pop of flavor and color.
Serving and Storing Suggestions
This rich prawn curry is fantastic served over steamed basmati rice or with fresh naan bread for sopping up all that delicious sauce. It serves 4 as a main dish. Any leftovers can be refrigerated for 3-4 days and gently reheated. The total prep time is only around 30 minutes.
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Nutrient Benefits
Prawns are an excellent source of lean protein, vitamins, and minerals like selenium and zinc. Tamarind is rich in antioxidants, while coconut milk provides healthy fats. The vibrant spices like turmeric have anti-inflammatory benefits too. All around, this tamarind prawn curry gives you a nice nutritional boost.
Tamarind Prawn Curry
Ingredients
- 350 gms Raw Prawns (peeled, deveined)
- 2 Onions (finely sliced)
- 1 inch Ginger (peeled, grated)
- 2 tsp Cumin Seeds
- 2 tsp Coriander Seeds
- 1 tsp Turmeric Powder
- 400 ml Coconut Milk
- 1/4 cup Tamarind Extract
- 2 Green Chillies (finely chopped)
- Coriander Leaves (chopped)
- 2 cloves Garlic (minced)
- Salt as per taste
- Oil as required
Instructions
- Dry roast the cumin seeds and coriander seeds for 30 seconds.
- Grind them to a fine powder.
- Heat 2 tsp oil in a pan over medium flame.
- Add the onions and little salt.
- Saute for a minute or two or until onions turn golden.
- Add the ginger, garlic, turmeric powder, ground coriander-cumin powder and cook for a minute or two.
- Pour the cococut milk and stir.
- Add the tamarind extract, green chillies and stir well.
- Simmer for 6 to 10 minutes.
- Add the prawns and cover the pan with a lid.
- Cook for 5 minutes or until the prawns turn pink.
- Remove from flame and garnish with coriander leaves.
- Serve with rice.
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Frequently Asked Questions
What is tamarind and where can I find it?
Tamarind is a tropical fruit with an unmistakable sour-sweet flavor. Look for tamarind concentrate, paste, or dried pulp in the international/Asian foods aisle of many supermarkets or Indian grocery stores.
Can I use frozen prawns for this recipe?
Surely. Just be sure to fully thaw the prawns before adding them to the curry at the end. Fresh or frozen prawns will both work great.
Is this curry spicy hot?
This tamarind prawn curry has a nice kick from the green chilies, but it’s not an extremely spicy dish overall. Feel free to adjust the heat level to your taste.
How do I store any leftovers?
Let the curry cool completely, then transfer it to an airtight container and refrigerate for 3-4 days. You can reheat gently on the stovetop, adding a splash of water or coconut milk if needed.
What can I serve with this curry?
Steamed basmati rice is the classic accompaniment, or try naan bread or parathas for soaking up all that delicious sauce. Sliced cucumbers, raita, chutneys, and pappadums also make tasty sides.
