Prawn curry

Prawn curry - serves 1

Recipe vaguely inspired by a Bengali Prawns recipe published in Cuisine de Saison. 

You can make this curry with fresh or frozen, cooked or raw prawns. If using frozen, let them thaw in the fridge before using. If using cooked, add them just before serving. Shrimp can be a cheaper alternative and would work great too. Similarly, the fresh chili can be subbed with chili paste or frozen chopped chili.

For the marinade :

1 tsp tamarind paste (ask google or look here for substitutes)

5 mL hot water

1 cm peeled and grated ginger

2 garlic cloves, minced

1 tsp curcuma

1/2 chopped chili (or 1/2 tsp chili paste)

Dissolve the tamarind paste in the hot water, add more water if necessary. Add the remaining marinade ingredients and mix in the prawns. If using frozen prawns, make sure they are thawed. Keep 1h in the fridge.

100 g prawns, rinsed and dried

1/2 chopped chili (or 1/2 tsp chili paste)

1/2 onion, chopped finely

1 TB vegetable oil

3 dried kefir lime leaves (or curry leaves if you have some)

1 TB coconut milk powder diluted in 1 dl hot water

Heat the oil a small pan. If using raw prawns, take them out of the marinade and cook ~1 minute on each side in the hot oil, until they turn orange. Remove from the pan. Reduce the heat to medium and add the chili, onion and kefir lime leaves in the pan. Fry 2-3 minutes and add the marinade and the coconut water. Let cook another 2-3 minutes on low-medium heat. Taste and adjust seasoning if necessary. Add the cooked prawns and let them warm through before serving with basmati rice and some greens.