Tamarind Curry Prawn Recipe

Ingredients

• 6 to 8 Tbsp Peanut Oil
• 1/2 tsp Mustard Seeds
• 1 Red Onion, halved and thinly sliced
• 1 Tbsp Ginger Paste
• 2 tsp Garlic Paste
• 3 Sprigs Fresh Curry Leaves
• 60 g (10 Tbsp) Fish/Seafood Curry Powder
• 15 g (2 ½ Tbsp) Chili Powder
• 30 g Tamarind Pulp, soaked with ¼ Cup of warm water (discard seeds)
• 2 Cups Water
• 500 ml Coconut Milk
• 900 g Frozen River Prawn, thawed
• 1 Large or 2 Medium Eggplant, cut into smaller chunks and pan-fried

• 200 g Okra

• 2 Medium Size Tomatoes, cut into smaller chunks

• 3 Green Chilies, halved and seeded
• 1 (100 g) Packet Tofu Puff, halved or quartered (optional)

• Sea Salt to taste


View Full Recipe at Seasaltwithfood