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.
Fry till aromatic and oil splits.
Add prawns and curry leaves.
ah...your dishes r similar to south Indian food style ..so i love itReplyDelete
Yep, Indian style for sure.ReplyDelete