Madras prawn curry

This is a hot Madras prawn curry recipe, the tamarind gives it a great hot and sour flavour

Serves
2

Cooking time
20 mins

Ingredients
250g raw tiger prawns
1 tsp black mustard seeds
I medium onion, diced
3 cloves garlic, chopped
1 tsp chilli powder
1/2 tsp turmeric
1/2 tsp ground coriander
50g of fresh tomatoes chopped (or use passata)
2 green chillies, chopped
1 tsp white vinegar
Pinch of salt
50ml tamarind liquid

Heat a couple of tablespoons of vegetable oil in a pan and put on a high heat.  Add the mustard seeds and fry until they start popping, then add the onion and fry over a medium heat for around ten minutes until they are soft.  Add the garlic and fry for a couple more minutes before adding the other spices and the chilli.

Stir in the tomato, vinegar and tamarind liquid before adding the prawns and a couple of tablespoons of water before adding the prawns and cooking for 5-7 minutes,

Serve with rice and fresh coriander

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