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Tamarind prawn curry

By Anna Glover

Our tamarind prawn curry will quickly become a family favourite. It’s quick, healthy and low in fat and calories

Prep:5 mins
Cook:15 mins

Serves 2
Easy

Nutrition per serving

kcal 403
fat 9g
saturates 1g
carbs 56g
sugars 0g
fibre 5g
protein 21g
salt 1.4g

Ingredients

1 tbsp vegetable oil
1 onion, chopped
1 red chilli, finely chopped
2 garlic cloves, crushed
1 tbsp grated ginger
1 tsp turmeric
1 tsp cumin seeds
1 tsp ground coriander
400g can cherry tomatoes
1-2 tbsp tamarind paste (see tip, below)
250g raw king prawns
250g cooked basmati rice
handful of coriander leaves, to serve

Tip

TAMARIND PASTE

Tamarind paste can vary in flavour between brands, some being more sour than others. Add 1 tbsp, then taste, adding more if you need to.

Method

Heat the oil in a frying pan over a medium heat and cook the onion for 5-8 mins until light golden. Stir in the chilli, garlic and ginger, and fry for another minute before adding the spices. Tip in the cherry tomatoes, swirl the can out with a splash of water and stir that into the pan as well.
Simmer for 5 mins until the tomatoes burst and the sauce thickens. Stir in the tamarind and prawns, and simmer for 2-3 mins until the prawns are cooked. Serve the curry on top of the rice, with the coriander scattered over.

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