Prawn And Tamarind Curry (Chemmeen Vevichathu)
This flavorful prawn curry combines the tangy taste of tamarind with a blend of aromatic spices to create a delicious and satisfying dish. The prawns are cooked in a rich, spicy sauce that is perfect for spooning over a bed of steamed basmati rice. This recipe is sure to become a favorite for seafood lovers looking for a dish with a kick of flavor.
— Constant Cookbook
Ingredients
- 1 seedless dried tamarind
- 1 tbsp rapeseed oil
- 1 tsp black mustard seeds
- 1 tsp fenugreek
- 2 shallots
- 2 green chillies
- 1 tbsp chopped fresh ginger
- 15–20 curry leaves
- 20–24 medium prawns
- ½ tsp palm sugar
- 100ml/3½fl oz warm fish stock
- salt
- 2 garlic
- 1 cinnamon
- 2 cloves
- ½ tsp fennel seeds
- 1 small dried red chilli
- 2 tsp ground coriander
- 1 tsp ground turmeric
- ¼ tsp black pepper
- steamed basmati rice
Instructions
- Soak the tamarind in 200ml/7fl oz water for 15-20 minutes.
- For the spice paste, put all of the ingredients in a blender with 4-5 tablespoons of water. Blend to a paste.
- For the curry, heat the oil in a large pan over a medium heat. Add the mustard seeds and cook until you hear them pop, then add the fenugreek seeds and shallots. Cook until the shallots are light brown in colour.
- Add the green chillies, ginger and curry leaves. Season with salt. Cook over a medium heat for 3â5 minutes.
- Mix in the spice paste, cook for 5 minutes or until light brown in colour. Stir in the prawns and palm sugar.
- Add the tamarind and its soaking liquid. Cook for 10â12 minutes, or until the prawns are cooked. If the sauce is too thick for your liking, stir in 100ml/3½fl oz fish stock or hot water.
- Spoon the curry into bowls and serve with the rice alongside.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 4
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