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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.