For the prawns:
Combine the salt, lemon juice, turmeric and chilli powder with the oil and massage this mix into the prawns and marinate for 15 mins.
For the curry:
Heat the oil in a large frying pan add the onions and cook for 6 mins until translucent but not brown.
Add the garlic, ginger, chillies and green pepper and cook for 3 mins, stirring regularly. Now add the spices, tomatoes, stock and tamarind and cook for a further 5-7 Mins. Season to taste.
When the curry base is done cook the prawns in a hot frying pan for 2 mins, turning once.
Add the cooked prawns to the curry base and cook for a further 2 mins.
Serve the curry with boiled rice or naan bread and garnish with coriander leaves, fried shallots, spring onions and lime wedges.
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» 17m ago
» 20m ago
In my opinion pasta won't match at all with the pork caramel since the sauce won't mix well with it, you better eat it with rice or maybe with some breads. I never tried it myself but rice seems to be the best side dish. Anyway I bought a foie gras from Delices d'Annie and it was a really good idea to serve it with some toasts, my guests were enjoyed it during our aperitif! :D
» 7h ago