Prawn and tamarind curry recipe
Prawn and tamarind curry (Chemmeen vevichathu) Bring the flavours of south India to your kitchen with this mouth-watering fish curry. Flavouring it with tamarind gives it an extra kick. 1 seedless dried tamarind (about the size of a walnut)1 tbsp rapeseed oil1 tsp black mustard seeds 1 tsp fenugreek seeds2 shallots, chopped2 green chillies, finely chopped1 tbsp chopped fresh ginger, peeled15–20 curry leaves20–24 medium prawns, head and shell removed, deveined½ tsp palm sugar (optional), also known as jaggery100ml/3½fl oz warm fish stock or water (optional)salt 1 seedless dried tamarind (about the size of a walnut) 1 tbsp rapeseed oil 1 tsp black mustard seeds 1 tsp fenugreek seeds 2 shallots, chopped 2 green chillies, finely chopped 1 tbsp chopped fresh ginger, peeled 15–20 curry leaves 20–24 medium prawns, head and shell removed, deveined ½ tsp palm sugar (optional), also known as jaggery 100ml/3½fl oz warm fish stock or water (optional) salt 2 garlic cloves, chopped1 cinnamon stick (approximately 5cm/2in)2 cloves½ tsp fennel seeds1 small dried red chilli2 tsp ground coriander 1 tsp ground turmeric ¼ tsp black pepper 2 garlic cloves, chopped 1 cinnamon stick (approximately 5cm/2in) 2 cloves ½ tsp fennel seeds 1 small dried red chilli 2 tsp ground coriander 1 tsp ground turmeric ¼ tsp black pepper steamed basmati rice steamed basmati rice Method Soak the tamarind in 200ml/7fl oz water for 15-20 minutes. For the spice paste, put all of the ingredients in a blender with 4-5 tablespoons of water. Blend to a paste. For the curry, heat the oil in a large pan over a medium heat. Add the mustard seeds and cook until you hear them pop, then add the fenugreek seeds and shallots. Cook until the shallots are light brown in colour. Add the green chillies, ginger and curry leaves. Season with salt. Cook over a medium heat for 3–5 minutes. Mix in the spice paste, cook for 5 minutes or until light brown in colour. Stir in the prawns and palm sugar. Add the tamarind and its soaking liquid. Cook for 10–12 minutes, or until the prawns are cooked. If the sauce is too thick for your liking, stir in 100ml/3½fl oz fish stock or hot water. Spoon the curry into bowls and serve with the rice alongside. Soak the tamarind in 200ml/7fl oz water for 15-20 minutes. Soak the tamarind in 200ml/7fl oz water for 15-20 minutes. For the spice paste, put all of the ingredients in a blender with 4-5 tablespoons of water. Blend to a paste. For the spice paste, put all of the ingredients in a blender with 4-5 tablespoons of water. Blend to a paste. For the curry, heat the oil in a large pan over a medium heat. Add the mustard seeds and cook until you hear them pop, then add the fenugreek seeds and shallots. Cook until the shallots are light brown in colour. For the curry, heat the oil in a large pan over a medium heat. Add the mustard seeds and cook until you hear them pop, then add the fenugreek seeds and shallots. Cook until the shallots are light brown in colour. Add the green chillies, ginger and curry leaves. Season with salt. Cook over a medium heat for 3–5 minutes. Add the green chillies, ginger and curry leaves. Season with salt. Cook over a medium heat for 3–5 minutes. Mix in the spice paste, cook for 5 minutes or until light brown in colour. Stir in the prawns and palm sugar. Mix in the spice paste, cook for 5 minutes or until light brown in colour. Stir in the prawns and palm sugar. Add the tamarind and its soaking liquid. Cook for 10–12 minutes, or until the prawns are cooked. If the sauce is too thick for your liking, stir in 100ml/3½fl oz fish stock or hot water. Add the tamarind and its soaking liquid. Cook for 10–12 minutes, or until the prawns are cooked. If the sauce is too thick for your liking, stir in 100ml/3½fl oz fish stock or hot water. Spoon the curry into bowls and serve with the rice alongside. Spoon the curry into bowls and serve with the rice alongside.