Page title and description

Fish
Prawn, spring greens and coconut curry
Ingredients
- 1 tsp tamarind paste
- 1 tsp chilli powder
- 1 tsp cumin seeds, ground in a pestle and mortar (or use ready-ground)
- 1 tsp ground turmeric
- 50ml hot water
- 2 tbsp oil for frying, e.g. vegetable or sunflower
- 2 bunches spring greens, tough stalks removed, leaves shredded
- 2 garlic cloves, finely chopped
- 400g (peeled weight) raw tiger or large prawns (defrosted if frozen)
- 2-3cm fresh ginger, peeled and finely chopped or grated
- 1 fresh chilli, finely chopped, use the seeds too if you like it hot
- 200ml water
- 150ml coconut milk
- large handful fresh coriander, chopped
- 1 lime
Method
Prep time:
10 min
PT10M
Cooking time:
20 min
PT20M
-
Step 1
Put the tamarind paste in a small bowl with the chilli powder, ground cumin, turmeric and hot water. Stir well to combine and leave to one side. -
Step 2
Heat the oil in a large frying pan or wok, add the spring greens and garlic and stir-fry over a medium heat for a minute or two. -
Step 3
Add the prawns, ginger and fresh chilli and stir-fry for another 2 minutes. -
Step 4
Add the tamarind water, extra water and coconut milk, bring to the boil, reduce the heat and simmer for 2 minutes, until the prawns are cooked through. -
Step 5
Add the chopped coriander and season with salt to taste. Squeeze over a little lime juice to serve. Serve with boiled basmati rice.