Feel like something with a bit of spice? How about this curry recipe from Tim Warren at Garnisha Spice?


  • 6-12 prawn heads

  • 2 stalks of lemongrass, crushed

  • 2 cloves of garlic, chopped

  • 1-2 chopped chillies

  • Thumbnail of ginger, chopped

  • Thumbnail of galangal, chopped

  • 1 onion

  • Teaspoon of tamarind paste

  • Pinch of turmeric

  • .5 can of coconut milk

  • Splash of fish sauce

  • Water as required


  • Stock:

  • 1.

    With a mortar and pestle, crush fresh ginger, chilli, garlic, galangal and lemongrass.

  • 2.

    Brown chopped onion in a hot wok with oil.

  • 3.

    You can add roughly chopped pimento and cardamon leaves at this stage but they are very hard to find so this is optional.

  • 4.

    Add tamarind paste, which can be bought in Asian shops, to give your stock that sour flavour.

  • 5.

    Add a little turmeric. This is strong so don’t overdo it. Add the crushed ingredients.

  • 6.

    Add coconut milk, water and fish sauce and a pinch of sugar and stir.

  • 7.

    Drain off into a separate bowl.

  • 8.

    Pop prawn heads into a hot wok and add drained stock. Heat for two to three minutes until slightly thickened and set aside.

  • To finishb>:

  • 1.

    In a heated wok, add the olive oil and chopped onion. Cook until softened.

  • 2.

    Add the curry paste and stir through. Add the coconut milk and stir until you have an even consistency. Add stock.

  • 3.

    Devein and shell the prawns and add to the mixture. Cook for a further 3-4 minutes and serve.


A simpler version of this recipe can be made with ginger, chilli, garlic and prawn heads.

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