Sweet & Zingy Prawn Curry

This recipe is simple and shouldn’t take more than 30 minutes to prepare and cook. The curry has a lovely balance of zingy flavours from the fresh lime and ripe tomatoes with sweetness from the tamarind, honey and coconut.

I use this recipe with rice to fill 2 large appetites

Ingredients

400g of large tiger or king prawns

Small tablespoon of coconut oil

1 medium onion

3-4 cloves of garlic, finely chopped

35g of fresh root ginger, peeled and chopped

2 large fresh green chillies, finely chopped

2 teaspoons of garam masala

1 teaspoon of chili powder

1 teaspoon of turmeric

4 large fresh and ripe tomatoes

1 teaspoon of tamarind paste

2 teaspoons of raw, organic, runny honey

4 large tablespoons of blended or grated coconut flesh

1 lime cut into quarters.

Small bunch of fresh coriander, chopped

Method

If you are using frozen prawns take them out of the freezer earlier enough so that they have time to defrost. This saves over cooking them in the frying pan which makes them smaller and less tender.

First add the coconut oil to a frying pan on a medium heat.

Fry the onions in the pan for 5 minutes before adding the garlic, ginger and chili and fry for another 5 minutes.

Mix in the garam masala, chili powder and turmeric. Keep mixing to avoid the spices burning or sticking to the pan.

Next add the fresh tomatoes and tamarind paste and allow to simmer for a maximum of 10 mins.

Stir in the prawns and coconut flesh. Only cook until the prawns are just cooked though. If deforested this should only take 2-3 minutes.

Finally add the honey and freshly squeezed lime once the pan is off the heat. Never cook honey.

Garnish the curry with freshly chopped coriander and serve with freshly boiled rice.