Indian Cooking Recipe : Prawn Curry
2 tamarind pods
¼ cup warm water
2 tbsp fish curry powder
2 tbsp vegetable oil
1 onion, finely chopped
1 tsp fennel seeds
1 tbsp fenugreek
1 tomato cut into wedges
1 lime to be squeezed
½ cup coconut milk
1 pound of
prawns, shelled and de-veined
Soak the tamarind in ¼ cup of warm water for 20 minutes to soften.
Squeeze the softened tamarind pulp with the fingers to extract the juice and
strain out any seeds or fibrous matter. Set aside.
Mix the curry powder with a little water to form a paste. Set aside.
Heat the oil over medium heat. Sauté the onion, fennel and fenugreek
until the onion is translucent for about 5 minutes.
Add the curry powder and continue frying. Add the tamarind water, mix well,
and fry for a minute or so. Add the tomato and cook until softened, about 10
minutes. Add the prawns and lime juice, and cook for about 8 minutes, until
are done. Add coconut milk, stir until thickened, and serve.
Serves 4 to 6. Heat Scale: Medium