Prawn & Tamarind Curry

Mon, 17 July 2017

Ingredients:

650g peeled local Irish prawns

2 garlic cloves finely chopped

1 x red chilli

10g x tamarin paste (Diluted in 100mls of Hot Water)

2 teaspoons grated fresh ginger

½ teaspoon ground turmeric

½ teaspoon garam masala

2 ½ tablespoons sunflower oil

2 cups 400g basmati rice

1 onion. Thinly sliced

4x large ripe tomatoes, finely chopped

½ cup chopped coriander leaves

1x lime

1x can coconut milk (400ml)

 

Method:

·       In a heavy bottom pan, onion, chilli, ginger, turmeric and garam masala.

·       Soften together in pan and add coconut milk and tamarin paste and Juice of 1 lime, make curry sauce.

·       Meanwhile cook Rice according to instructions cover and keep warm.

·       Poached prawns for 2mins and add to sauce – let simmer and add squeeze of lime and coriander to finish.