This Tamarind Curry Prawn is a great dish for the current cold wet weather here in Vancouver. I picked up some good sized frozen River Prawns from my grocer and decided to cook up this delicious curry dish for dinner. The prawns were sweet and it went so well with the slightly sour tamarind laced creamy coconut curry sauce. Like all curries, you will enjoy this dish with some steamed rice. Enjoy!
Tamarind Curry Prawn
6 to 8 Tbsp Peanut Oil
1/2 tsp Mustard Seeds
1 Red Onion, halved and thinly sliced
1 Tbsp Ginger Paste
2 tsp Garlic Paste
3 Sprigs Fresh Curry Leaves
60 g (10 Tbsp) Fish/Seafood Curry Powder
15 g (2 ½ Tbsp) Chili Powder
30 g Tamarind Pulp, soaked with ¼ Cup of warm water (discard seeds)
2 Cups Water
500 ml Coconut Milk
900 g Frozen River Prawn, thawed
1 Large or 2 Medium Eggplant, cut into smaller chunks and pan-fried
200 g Okra
2 Medium Size Tomatoes, cut into smaller chunks
3 Green Chilies, halved and seeded
1 (100 g) Packet Tofu Puff, halved or quartered (optional)
Sea Salt to taste
Heat the oil in a heavy pot and set over medium high heat. When hot, put in the black mustard seeds. As soon as the mustard seeds begin to pop, add red onion, ginger, garlic, and curry leaves. Cook until the onions are light brown in color.
Add the curry and chili powder. Cook until they are fragrant.
Mix in the tamarind water and bring the mixture to a boil. Then add the coconut milk with 2 cups of water. Bring the curry sauce to a boil again. Cover, turn the heat to low and simmer for 25 minutes, stirring now and then.
Then, add the prawns, eggplant, okra, tomatoes, chilies, and tofu puff. Turn the het on high and bring the mixture to a boil. Lower the heat and continue to cook further, for about 15 to 20 minutes or until the prawns and vegetables are fully cooked. Season the curry with sea salt. Serve the curry warm with steamed rice.