Tamarind Infused Tiger Prawn Curry

Ingredients

• 6-8 - Tiger prawns cleaned
• 200g - Chopped onions
• 1 tbspn - Khanum Khanum Minced Ginger Paste
• 1 tbspn - Khanum Khanum Minced Garlic Paste
• 85ml - Water
• 1 tspn - Red Drago Red Drago Tamarind (Seedless)
• 85ml - Chaokoh Chaokoh Coconut Milk
• 1/2 - Deseeded chilli
• 1/2 tspn - Turmeric
• 8 - Curry leaves
• 1 tspn - Khanum Khanum Ground Coriander
• 1/4 tspn - Ground cinnamon
• 1/2 tspn - Salt

Directions

Win a cookery class or 1 of 3 Khanum Hampers. See the Services page of our website for more information.

The Angela Malik School of Food and Wine, with a focus on quality teaching in an inspiring environment Angela aims to fill her zeal for food into her students and classes. For more information and to book a place in one of her classes visit www.angelamalik.co.uk

Try with leftover turkey for a delicious and quick aromatic curry.

Method

1. Dissolve the tamarind paste in hot water. Add a little salt and let the prawns soak.
2. Heat the oil in a wok or frying pan. Fry the onion until brown. Add the ginger and garlic and fry for 2 minutes. Add the turmeric and stir fry for 1 minute. Add the curry leaves, chillies, coriander and cinnamon and stir over a medium heat for 1 – 2 minutes. Add half the coconut milk, stir for 3-4 minutes.
3. Add the marinated prawns and ¼ of the tamarind water (discard the rest) and bring to the boil.
4. Add remaining coconut milk. Bring just to the boil, then lower the heat and simmer for 5 minutes until prawns cooked.