This is a dry, spicy curry, flavoured with the sourness of tamarind and the heat of chillies in a thick sauce that clings to the prawns. This variety of curry traditionally is made with freshly grated coconut, so you can easily replace the dry desiccated coconut from the recipe with the fresh one (just skip the water).
This recipe is taken from the book "Great Curries" by The Hairy Bikers and was slightly changed by me.
Ingredients:
400 g peeled large tiger or king prawns, thawed if frozen
2 tbsp sunflower oil
1 medium onion, finely chopped
2 garlic cloves, crushed
25 g chunk of fresh root ginger, grated
2 long green chillies
2 tsp garam masala
1 tsp hot chilli powder
1 tsp turmeric powder
4 fresh ripe tomatoes, finely chopped
1 tsp tamarind paste
2 tsp runny honey
50 ml cold water
4 tbsp desiccated coconut
small bunch of fresh coriander
rice or chapatis for serving
Method:
Deseed the chillies and chop them finely.
Heat oil in a large non-stick frying pan and gently fry the onion for 5 minutes or until softened.
Add the garlic, ginger and chillies and cook for 2 minutes more, stirring.
Sprinkle over the garam masala, chilli powder and turmeric and cook for 30 seconds, stirring vigorously. Watch that the spices don't burn.
You will get a dry thick brown mixture.
Tip the tomatoes into the pan and stir the tamarind paste.
Add water and honey. Simmer for 10 minutes, stirring regularly, until the tomatoes are softened and the sauce is thickened. If you prefer it less dry, reduce the cooking time and simmer until you get the desired consistency. This is how I prefer it to be.
Stir in the coconut. Simmer for 2-3 minutes.
**Note: if you are adding raw prawns, stir them in together with the coconut, and cook until the prawns turn pink. Stir constantly while the prawns are cooking and don't allow them to overcook or they won't be as succulent.
If you are cooking with the ready to eat prawns, like I do, add them in the very end, just before removing the pan from the heat. Mix prawns well with the curry, keep stirring for a minute, so that the prawns are all wrapped in, make them simmer once and then remove. Don't overcook.
Sprinkle with freshly chopped coriander.
Serve with rice of chapatis. Enjoy your food!
