Tamarind Infused Tiger Prawn Curry


  • 6-8 - Tiger prawns cleaned
  • 200g - Chopped onions
  • 1 tbspn - Khanum Khanum Minced Ginger Paste
  • 1 tbspn - Khanum Khanum Minced Garlic Paste
  • 85ml - Water
  • 1 tspn - Khanum Khanum Seedless Tamarind
  • 85ml - Chaokoh Chaokoh Coconut Milk
  • 1/2 - Deseeded chilli
  • 1/2 tspn - Turmeric
  • 8 - Curry leaves
  • 1 tspn - Khanum Khanum Ground Coriander (Dhaniya)
  • 1/4 tspn - Ground cinnamon
  • 1/2 tspn - Salt



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Try with leftover turkey for a delicious and quick aromatic curry.


1. Dissolve the tamarind paste in hot water. Add a little salt and let the prawns soak.
2. Heat the oil in a wok or frying pan. Fry the onion until brown. Add the ginger and garlic and fry for 2 minutes. Add the turmeric and stir fry for 1 minute. Add the curry leaves, chillies, coriander and cinnamon and stir over a medium heat for 1 – 2 minutes. Add half the coconut milk, stir for 3-4 minutes.
3. Add the marinated prawns and ¼ of the tamarind water (discard the rest) and bring to the boil.
4. Add remaining coconut milk. Bring just to the boil, then lower the heat and simmer for 5 minutes until prawns cooked.