Try this seafood recipe by Christine Manfield, demonstrated at Langham Melbourne MasterClass during the 2012 Melbourne Food and Wine Festival.
Mix the turmeric, chilli powder, ground coriander and salt with just enough water to make a paste.
Stir the prawns into the paste and toss to coat. Set aside for 10 minutes.
Heat the oil in a frying pan and fry the prawns over a high heat for a few minutes until they are just cooked and starting to colour.
Remove from the pan and set aside.
Reserve the spiced oil.
To make the tamarind sauce, heat the oil over a medium heat in a frying pan and add the mustard seeds. When they start to pop, add the fenugreek seeds and fry for a few seconds, being careful not to burn them (if you burn them, they will become bitter).
Add the curry leaves, shallot and green chilli and cook over a moderate heat for about 10 minutes until softened but not coloured.
Stir in the ginger garlic paste and sauté for a minute, then add the tomato and the reserved spiced oil.
Cook for 5 minutes until softened.
Add the chilli powder and ground spices, salt and tamarind liquid and bring to simmering point.
Simmer the sauce until it thickens, about 5 minutes, then add the prawns and stir to coat with sauce.
Cook for 2 minutes then stir through the chopped coriander, remove from heat and serve.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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