Coconut and Tamarind prawn curry

An East African island blend of spice and all things nice
COCONUT AND TAMARIND PRAWN CURRY

Popular in the Seychelles, this curry uses the best spices of the region and showcases them spectacularly.

AuthorHungry PandaCategoryDifficultyIntermediate

An East African island blend of spice and all things nice

Yields3 Servings
Prep Time15 minsCook Time1 hrTotal Time1 hr 15 mins

Ingredients for the spice powder
 2 tbsp coriander seeds
 2 tsp black peppercorns
 2 tsp cumin seeds
 ½ tsp cloves
 6 cardamon pod seeds
 1 stick cinnamon (or 1 tsp cinnamon powder)
 1 tsp grated nutmeg
 1 tsp chilli powder
Ingredients for the curry
 350 g King prawns (deveined, peeled and cleaned)
 3 tbsp vegetable oil
 1 tin (400ml) coconut milk
 1 onion (sliced)
 2.50 cm finger of fresh ginger (peeled and grated)
 2 cloves garlic (finely chopped)
 2 green chilli's (cut lengthways)
 5 curry leaves
 ½ tsp ground turmeric
 3 tbsp tamarind paste
 salt and freshly ground black pepper
 1 tsp tomato puree/paste (or diced 1 tomato)
 2 rice measuring cups long grain rice (cook in rice cooker)

1

Make the spice powder by dry roasting the coriander, cumin, peppercorns, cardamon, cloves and cinnamon for 30 minutes until the aroma comes out (don’t burn).

2

Grind the spices with a pestle and mortar/processor then add the chilli powder and nutmeg.

3

Add the long grain rice to your rice cooker bowl and fill to the line 2. Use the ’WHITE RICE’ or ’LONG GRAIN’ setting and ’START’.

4

Season the prawns with salt and pepper.

5

Heat the oil on a medium-high heat then fry the onion for a few minutes until soft before adding the garlic, ginger, chilli's and curry leaves. Cook until fragrant.

6

Add 2 tbsp of the curry powder before adding the turmeric and tomato puree.

7

Stir gently then pour in the tamarind paste and coconut milk. Allow to simmer for 15 minutes until the sauce reduces.

8

Add the prawns with a pinch of salt and cook for 5 minutes until they are opaque.

9

Season, garnish then serve with rice.

Ingredients

Ingredients for the spice powder
 2 tbsp coriander seeds
 2 tsp black peppercorns
 2 tsp cumin seeds
 ½ tsp cloves
 6 cardamon pod seeds
 1 stick cinnamon (or 1 tsp cinnamon powder)
 1 tsp grated nutmeg
 1 tsp chilli powder
Ingredients for the curry
 350 g King prawns (deveined, peeled and cleaned)
 3 tbsp vegetable oil
 1 tin (400ml) coconut milk
 1 onion (sliced)
 2.50 cm finger of fresh ginger (peeled and grated)
 2 cloves garlic (finely chopped)
 2 green chilli's (cut lengthways)
 5 curry leaves
 ½ tsp ground turmeric
 3 tbsp tamarind paste
 salt and freshly ground black pepper
 1 tsp tomato puree/paste (or diced 1 tomato)
 2 rice measuring cups long grain rice (cook in rice cooker)

Directions

1

Make the spice powder by dry roasting the coriander, cumin, peppercorns, cardamon, cloves and cinnamon for 30 minutes until the aroma comes out (don’t burn).

2

Grind the spices with a pestle and mortar/processor then add the chilli powder and nutmeg.

3

Add the long grain rice to your rice cooker bowl and fill to the line 2. Use the ’WHITE RICE’ or ’LONG GRAIN’ setting and ’START’.

4

Season the prawns with salt and pepper.

5

Heat the oil on a medium-high heat then fry the onion for a few minutes until soft before adding the garlic, ginger, chilli's and curry leaves. Cook until fragrant.

6

Add 2 tbsp of the curry powder before adding the turmeric and tomato puree.

7

Stir gently then pour in the tamarind paste and coconut milk. Allow to simmer for 15 minutes until the sauce reduces.

8

Add the prawns with a pinch of salt and cook for 5 minutes until they are opaque.

9

Season, garnish then serve with rice.

Coconut and Tamarind prawn curry

HANDY TIP –

Use a lime cut into wedges and flat leaf parsley to garnish. Store any remaining spice powder for another meal. It keeps well!