Taramind coconut prawn curry is a treat to cook and eat. The perfect combination of spices, tanginess of tamarind, tomatoes, and the sweetness of coconut milk, create an explosion of flavour in your mouth.
This curry is not only versatile in its flavour but also its health benefits.
As Prawns (The main hero )are an excellent source of high-quality protein, essential vitamins and minerals. As well as, Selenium one of the most efficient antioxidants for supporting healthy cells, is abundant in prawns. They have a surprise low calorie count and are high in heart-healthy cholesterol.
Tamarind is a famous traditional medicine for constipation, diabetes, skin health, sore throats and microbiological infections and sunstroke. Studies also shown that tamarind also boost your immunity, keep your liver and heart safe from diseases
This quick prawn curry is delicious and nutritious and ready within 20 minutes.
Delicious and healthy Tamarind Coconut Prawn Curry is quick and easy to make. It is also low in fat and calories.
In a big deep frypan, heat 1 tablespoon oil over medium heat.
Add onion and fry for 5 minutes, or until the onion is bright golden.
Fry for another minute after adding the chilli, garlic, and ginger. Stir in a pinch of salt, spices, and coconut milk and cook for a minute more.
Stir in the cherry tomatoes. Simmer for 5 minutes, or until the tomatoes thicken the sauce.
Add the tamarind and prawns cook for 3-4 minutes, or until the prawns are just done.
Sprinkle the extra chilli and coriander over the curry and serve with rice.
Ingredients
Directions
In a big deep frypan, heat 1 tablespoon oil over medium heat.
Add onion and fry for 5 minutes, or until the onion is bright golden.
Fry for another minute after adding the chilli, garlic, and ginger. Stir in a pinch of salt, spices, and coconut milk and cook for a minute more.
Stir in the cherry tomatoes. Simmer for 5 minutes, or until the tomatoes thicken the sauce.
Add the tamarind and prawns cook for 3-4 minutes, or until the prawns are just done.
Sprinkle the extra chilli and coriander over the curry and serve with rice.