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Serves 4
For Marinade
1 tsp lemon juice
1 tsp turmeric
1/2 tsp chilli powder
325g peeled large raw prawns
For the curry
Spray oil
2 medium onions cut into wedges
4 garlic cloves, sliced
4 tomatoes cut into chunks
3 tablespoons of crushed ginger
3 green chillies, sliced and deseeded
2 green capsicum (peppers) deseeded and sliced
1 tsp ground coriander
1 tsp ground cumin
1 tablespoon tamarind paste mixed with 3 tablespoons of water
Handful of coriander leaves roughly chopped
1-2 spring onions to garnish
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Combine the marinade ingredients, then massage the mixture into the prawns, leave for 15-20 minutes
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For the curry, heat a non stick wok or frying pan with some spray oil
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Add the onions and cook for 5-6 minutes over a medium heat, not browning so add a little water if required
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Add the garlic, ginger, and chillies cooking for a further 2 minutes
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Add the capsicum, and spices and stir for a further 2 minutes
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Add the tomatoes and tamarind, increase the heat and cook for 3 minutes adding more water if required
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In a separate non stick pan sprayed with a little oil, cook the prawns in their marinade for 3-4 minutes until they turn pink, then fold into the curry sauce
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Serve sprinkled with the coriander and spring onions
When my mum came to stay in the summer she was watching her weight, so brought along some of her recipes. This Indonesian Prawn Curry was one that we enjoyed, being huge curry fans! Serve with basmati rice!
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