Tamarind prawn curry

Name: Tamarind prawn curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Ingredients: 1 tbsp Essential Vegetable Oil; 1 onion, finely chopped; 2 clove/s garlic, finely sliced; 15 g ginger, finely chopped; 1 tsp nigella seeds; 2 tsp garam masala; 400 g can Essential Chopped Tomatoes; 2 tbsp Cooks' Ingredients Tamarind Paste (1 tbsp = 15ml); 150 g Waitrose cooked Extra Large King Prawns; 250 g pouch cooked basmati rice, to serve; 25 g pack coriander, leaves, to serve (optional)

This beautifully tangy seafood curry is a cinch to make. Prepare the curry base in advance, if you wish – simply cover and chill then reheat in a pan with the cooked prawns until piping hot.

4.5 out of 5 stars(16) Rate this recipe

Gluten freeHealthyLow in saturated fat2 of your 5 a day

Serves2
CourseMain meal
Prepare10 mins
Cook20 mins
Total time30 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

1 tbsp Essential Vegetable Oil
1 onion, finely chopped
2 clove/s garlic, finely sliced
15g ginger, finely chopped
1 tsp nigella seeds
2 tsp garam masala
400g can Essential Chopped Tomatoes
2 tbsp Cooks' Ingredients Tamarind Paste (1 tbsp = 15ml)
150g Waitrose cooked Extra Large King Prawns
250g pouch cooked basmati rice, to serve
½ x 25g pack coriander, leaves, to serve (optional)

Heat the oil in a frying pan over a medium-high heat. Add the onion, garlic, ginger and a pinch of salt; fry for 6-8 minutes until soft.
Stir in the nigella seeds and garam masala; fry for 1 minute more. Add the tomatoes and simmer everything gently for 4-5 minutes.
Stir in the tamarind paste and cooked prawns, then heat for a final 2 minutes. Meanwhile, heat the rice according to pack instructions. Serve with the curry and coriander leaves, if liked.

Cook’s tip

Leftover tamarind paste: Use this time-saving paste to add a sweet and sour tang to dals, soups and stews. It’s also great in marinades for meat and fish.

Typical values per serving when made using specific products in recipe