This recipe is simple and shouldn’t take more then 30 minutes to prepare and cook. The curry has a lovely balance of zingy flavors from the fresh lime and ripe tomatoes with sweetness from the tamarind, honey and desiccated coconut.
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This is another quick and simple recipe I learn’t while on a cooking course in Kerala, south Indian. For me the most important ingredients are fresh curry leaves, big fresh prawns and a good quality coconut milk.
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