Ingredients:
- 200g Chicken breast cut into thin slices
- 200g Raw prawns, peeled
- 1 400ml Tin coconut milk
- 1 level dessertspoon Paprika
- 1/2 tsp Turmeric
- 3 Large cloves garlic, crushed
- 2.5cm Piece of ginger, grated
- 1 level tbsp Coriander seeds
- 1 level tsp Cumin seeds
- Red or green chilli, chopped
- 1 level tbsp Tamarind paste (or juice of 1/2 lime)
- Salt
- Fresh coriander, chopped
Method:
Combine the paprika, turmeric, garlic and ginger with 150ml cold water and mix well. Heat a small pan and dry roast the coriander and cumin seeds for a few minutes. Crush them in a pestle and mortar and add to the spice mix.
Pour this mixture into a medium-sized pan, bring to the boil and simmer gently for 10 mins. Add the coconut milk, chilli, tamarind paste (or lime juice) and season well with salt. Simmer, uncovered for 5-10 minutes.
Add the prawns and simmer until they turn just opaque – no longer than 5 mins. Garnish with coriander.
Serve with basmati rice.