Prawn & Tamarind Curry

If you like a spicy curry that is also sour, sweet and savoury, try making a Prawn & Tamarind Curry. You could substitute prawn with any white fish fillet. This curry is not only tasty but also appetising. It goes extremely well with steamed rice. Be prepared to eat more than one bowl of rice as the curry sauce is sooo delicious !


INGREDIENTS


  • 10 green prawns with shells (or 600 gm white fish fillet)
  • 250 gram small okra
  • 3 tablespoons oil
  • Spice paste – Pound together:
    • 50 gm shallots
    • 3 cloves garlic
    • 3 fresh chillies
    • 1 inch ginger
  • 1 tablespoon curry powder
  • 3 sprigs of laksa leaves (Vietnamese mint)
  • 2 sprigs of lemongrass (slice the white part)
  • 5-6 cherry tomatoes
  • 1 teaspoon tamarind puree
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 tablespoon light soya sauce
  • 1 teaspoon fish sauce
  • 1 tablespoon dried prawn (soaked in hot water & pounded)

METHOD


1. Heat oil in a saucepan on medium and sauté spice paste until fragrant, about 3 minutes.

2. Lower heat and add laksa leaves, lemongrass, and curry powder. Mix well, and fry for another 2 minutes until the oil separates out.

3. Add tomato, dried prawn and tamarind puree and bring to a boil.

4. Add okra, cook for another minute.

5. Add seasoning (salt, sugar light soya sauce & fish sauce). Taste the curry and adjust taste as needed.

6. Add prawn or fish fillet. Cook until prawn is cooked through (turns red). If using fish, cook till fish turns opaque.

7. Turn off heat, transfer to a serving bowl. Serve immediately with steamed rice.

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