Tamarind Mint Prawn Curry
This favorite Prawn Curry is traditional to the Parsi community in India.
1 lb raw king prawns, shelled & deveined
6 cloves garlic, crushed
4 tbsp vegetable oil
1 tsp chilli powder
1 ½ tsp turmeric powder
4 tbsp tamarind juice
1 tsp fresh mint paste
1 tbsp brown sugar
1/4 bunch fresh coriander (cilantro) leaves, chopped plus more for garnishing
Salt to taste
Slice one onion finely and chop the other two finely. Clean, peel and devein the prawns and pat them dry with a paper towel.
Heat oil in a large pan over medium heat. Fry the sliced onions for 5-6 minutes.
Mix the garlic, chilli powder and turmeric powder in a small bowl with enough water to form a paste. Add to the pan and cook for about a minute or so.
Add the chopped onions to the pan and cook over low heat until onions become translucent in about 4-5 minutes
Next, gently stir in the tamarind juice, mint sauce, sugar and salt and simmer for 3 minutes longer.
Mix in the prawns along with a little water. Stir fry until prawns turn bright orange.
Sprinkle the chopped coriander over the mixture. Raise heat to high and stir fry until the sauce thickens.
Remove pan from heat. Garnish prawn curry with coriander leaves and serve.