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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