Tamarind Prawn Curry

This is a knockout prawn dish, not just because it's a flavour bomb, but because it's a healthy meal that's ready in less than 15 minutes. Inspired by fresh Sri Lankan flavours. The tamarind is sour, the spices are warm, the coconut is creamy, and the fresh prawns soak up all the juices.

The sauce is as good as prawns so make sure you have some rice or flat bread to mop everything up. I serve mine with coconut rice and boy do the plates look clean when we're done.
Serves 2.


12 shelled & deveined green banana prawns
2 tablespoons vegetable or coconut oil
1 teaspoon mustard seeds
1 brown onion finely chopped
2 cloves garlic crushed
1 tablespoon grated ginger
1 teaspoon tamarind paste
1 teaspoon garam masala
1 teaspoon ground tumeric
Chilli optional
1/2 cup coconut milk
Salt & pepper to taste
Fresh coriander to garnish


Allow the cooking oil to heat in a pan. Add the mustard seeds and when they start popping, add the onion, garlic and ginger. Stir gently until softened and lightly golden. 

Add the rest of the spices and stir until aromatic. Pour in the coconut milk and allow to simmer for 5 minutes. Add the raw prawns. They will turn pink when cooked.

Season to taste and garnish with freshly chopped coriander. Enjoy with rice or flat bread.