Quick Indian Prawn Curry Recipe
A super quick, simple and delicious hot and sour Indian prawn curry, this recipe is the sort of thing that all cooks need in their repertoire!
Servings 2 Servings
Calories 638kcal
Ingredients
- 400 g Large Prawns 14oz
- 1 tablespoon Cooking Oil
- ½ teaspoon Brown Mustard Seeds
- ½ teaspoon Fenugreek Seeds
- ½ teaspoon Black Onion Seeds
- 1 Small Onion 100g
- 2 Garlic Cloves
- 1 tablespoon Grated Ginger
- 1 teaspoon Kashmiri Chilli Powder
- ¼ teaspoon Ground Coriander
- ½ teaspoon Ground Turmeric
- 75 g Tomato Passata ⅓ Cup
- 5 g Tamarind Concentrate ¾ teaspoon
- 50 ml Water 3 tablespoon + 1 teaspoon
- 1 Pinch Sugar
- 1 Pinch Salt (be generous)
Instructions
- Peel and thinly slice the onion into half-moon shapes.
- Peel and finely slice the garlic.
- Grate the ginger.
- Heat a wok over a high heat and when it is hot, add in the oil followed by the mustard, black onion and fenugreek seeds.
- When the mustard seeds begin to pop, add in the onion and stir fry for 2-3 minutes.
- Add the garlic and ginger and fry for a further minute until fragrant
- Add the Kashmiri chilli, ground coriander and turmeric and stir to incorporate with the onions.
- Pour in the water, passata and tamarind and bring to a boil. Check for seasoning and add salt to taste, along with a pinch of sugar.
- Finally, add the prawns, stir and warm through.
- Serve sprinkled with fresh coriander.
Video
Notes
Adapted from a recipe in Rik Stein in India
Nutrition
Serving: 1 | Calories: 638kcal | Carbohydrates: 36g | Protein: 49g | Fat: 34g | Saturated Fat: 12g | Polyunsaturated Fat: 16g | Cholesterol: 314mg | Sodium: 2232mg | Fiber: 4g | Sugar: 11g
