Tangy Tamarind Prawn Curry is a flavorful and tangy seafood dish made with prawns and a delicious tamarind-based gravy. It is a popular curry in coastal regions and is known for its rich and tangy flavors. Here’s a brief overview of the recipe, including cooking time, preparation time, ready time, and the list of ingredients:
Cooking time: 30-40 minutes
Preparation time: 15 minutes
Ready time: 55-65 minutes
Ingredients:
- 500 grams prawns, cleaned and deveined
- 2 tablespoons oil
- 1 onion, finely chopped
- 2 tomatoes, pureed
- 2 tablespoons tamarind pulp
- 1 teaspoon ginger-garlic paste
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder (adjust to taste)
- 1 teaspoon coriander powder
- 1/2 teaspoon cumin powder
- 1/2 teaspoon garam masala
- Salt to taste
- Fresh coriander leaves for garnishing
Instructions:
- Heat oil in a pan over medium heat. Add chopped onions and sauté until golden brown.
- Add ginger-garlic paste and sauté for a minute until the raw smell disappears.
- Add tomato puree, tamarind pulp, turmeric powder, red chili powder, coriander powder, cumin powder, garam masala, and salt. Mix well and cook for a few minutes until the oil separates from the masala.
- Add cleaned prawns to the pan and coat them well with the masala.
- Cover the pan and cook for about 8-10 minutes until the prawns are cooked and tender.
- Adjust the consistency of the curry by adding water if needed.
- Simmer the curry for a couple of minutes to allow the flavors to meld together.
- Garnish with fresh coriander leaves.
- Serve the Tangy Tamarind Prawn Curry hot with steamed rice or naan bread.
Note: You can adjust the spice levels according to your taste preference by adding more or less red chili powder. If you prefer a thicker curry, you can reduce the amount of water or simmer the curry for a longer time to allow it to thicken.
