Spicy Prawn and Tomato Curry

cook 20 mins
Tags: Spicey
  • 2 tablespoons hot curry powder
  • 1 teaspoon ground turmeric
  • 4 garlic cloves, crushed
  • 2 teaspoons peeled and finely grated fresh root ginger
  • 2 tablespoons ground cumin
  • 6 tablespoons tomato purée
  • 1 teaspoon caster sugar or grated palm sugar
  • 400 ml (14 fl oz) water
  • 2 teaspoons tamarind paste
  • 300 ml (1/2 pint) canned coconut milk
  • 800 g (1 3/4 lb) raw tiger prawns, peeled and deveined, with tails left on
  • 200 g (7 oz) cherry tomatoes
  • salt and pepper
  • chopped coriander leaves, to garnish
  • warm naan bread, to serve
  • Put the curry powder, turmeric, garlic, ginger, cumin, tomato purée, sugar and measurement water in a heavy-based saucepan and mix together. Place over a high heat and bring to the boil. Cover, reduce the heat to low and simmer gently for 8–10 minutes.
  • Increase the heat to high, stir in the tamarind paste and coconut milk and bring back to the boil. Add the prawns and cherry tomatoes and cook, uncovered, for 4–5 minutes or until the prawns turn pink and are completely cooked through. Season well.
  • Ladle into warm bowls, scatter with chopped coriander leaves and serve with warm naan bread.
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