World Cuisine

  • 1 teaspoon chilli powder
  • 1 tablespoon paprika
  • ½ teaspoon ground turmeric
  • 4 garlic cloves, crushed
  • 2 teaspoons grated fresh root ginger
  • 2 tablespoons ground coriander
  • 1 teaspoon ground cumin
  • 2 teaspoons soft brown sugar
  • 300 ml (½ pint) water
  • 400 ml (14 fl oz) coconut milk
  • 2 teaspoons salt
  • 1 tablespoon tamarind paste
  • 625 g (1¼ lb) raw tiger prawns

Put the chilli powder, paprika, turmeric, garlic, ginger, coriander, cumin, sugar and measured water into a bowl. Mix well and transfer to a large saucepan. Bring this mixture to the boil, then reduce the heat, cover and simmer gently for 7–8 minutes.

Add the coconut milk, salt and tamarind paste and bring to a simmer.

Stir in the prawns and cook briskly until they turn pink and are just cooked through. Serve hot, accompanied by boiled white rice.

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