Thursday, February 3, 2011

Tamarind Prawn Curry

Tamarind Prawn Curry. The Indian style to a spicy, tangy and aromatic prawn curry. In fact, for a matter of fact, cleaning prawns is not my favorite thing in my kitchen (Devilled Prawns), but I guess when you have decided to cook a prawn dish, you gotto do it? Not a regularly though. Prawns by far for us only comes into our food picture, let's say every one month once most probably (Sambal Udang). Tamarind Prawn Curry (Assam Curry Fish, Penang Assam Laksa & Fried Kembung Assam Sauce).  Follow this recipe of mine and assured, you are on the right prawn track.  

200g prawns (de-vein and leave the tail on)
1 tsp turmeric/kunyit powder
1 1/2 tbsp thick assam/tamarind juice (or as needed)
4 tbsp oil
3 sprigs curry leaves
Salt for taste
1/2 litre of water

For curry paste (blend/ground)
4 fresh red chillies
1 large tomato
1 large onion
5 pips garlic
1/2 tbsp black pepper seeds (more or less)

Mix prawns with turmeric.
Heat oil and when heated, fry prawns until pink or half cooked.
Remove and keep aside.
Into the same oil, add curry paste.
Fry till aromatic and oil splits.
Pour water and tamarind juice, stir and simmer till heated through.
Add prawns and curry leaves.
Stir and simmer just on time to fully cook prawns.
Remove from heat.


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