How To Make Spicy Prawn Curry

Bursting with flavour, our spicy prawn curry can be made as hot as you like – add fresh chillies for a little bit more spice if you like extra heat.

1⁄2tsp ground turmeric

1tbsp ground coriander

11⁄2tsp ground cumin

11⁄2tsp cayenne pepper

4tbsp vegetable oil

1tsp black mustard seeds

1 large onion, sliced

2 garlic cloves, finely sliced

juice of 1 lime

2tbsp tamarind paste

2 x 400g tins coconut milk

750g raw tiger prawns, peeled

4tbsp fresh coriander, roughly chopped

 1)Mix the tamarind paste with the turmeric, coriander, cumin, cayenne pepper and 1⁄2tsp salt. Add 100ml of warm water and blend to a paste.

2)Heat the oil in a pan over a medium heat and fry the mustard seeds until they begin to pop – this releases all their flavour into the oil.
3)Add the onion and garlic, and cook for 10 mins until soft and translucent. Mix in the spice paste and cook for a further 5 mins until the onions are really soft and the spices fragrant.

4)Pour in the coconut milk and bring to the boil, then add the prawns 
and simmer for 2-3 mins until they are cooked. Stir through the coriander and add the lime juice and serve with buttery basmati rice.

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