Try this seafood recipe by Christine Manfield, demonstrated at Langham Melbourne MasterClass during the 2012 Melbourne Food and Wine Festival.


  • Prawns

  • 1 tsp ground turmeric

  • 1 tsp Kashmiri chilli powder

  • 2 tsp ground coriander, roasted

  • 1 tsp salt

  • 500 g raw king prawn tail meat, de-veined and butterflied

  • 2 tbsp sunflower oil

  • 2 tbsp coriander leaves, freshly chopped

  • Tamarind Sauce

  • 2 tbsp sunflower oil

  • 1 tsp brown mustard seeds

  • 1 tsp fenugreek seeds

  • 12 curry leaves

  • 6 red shallots, finely diced

  • 2 small green chillies, minced

  • 1 tbsp ginger garlic paste (recipe page 161)

  • 2 ripe tomatoes, seeded and chopped

  • 1 tsp Kashmiri chilli powder

  • ½ tsp ground turmeric

  • 1 tsp roasted ground coriander

  • 1 tsp salt

  • 200ml tamarind liquid (recipe page 161)


  • Prawns:

  • 1.

    Mix the turmeric, chilli powder, ground coriander and salt with just enough water to make a paste.

  • 2.

    Stir the prawns into the paste and toss to coat. Set aside for 10 minutes.

  • 3.

    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.

  • 4.

    Remove from the pan and set aside.

  • 5.

    Reserve the spiced oil.

  • Tamarind Sauce:

  • 1.

    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).

  • 2.

    Add the curry leaves, shallot and green chilli and cook over a moderate heat for about 10 minutes until softened but not coloured.

  • 3.

    Stir in the ginger garlic paste and sauté for a minute, then add the tomato and the reserved spiced oil.

  • 4.

    Cook for 5 minutes until softened.

  • 5.

    Add the chilli powder and ground spices, salt and tamarind liquid and bring to simmering point.

  • 6.

    Simmer the sauce until it thickens, about 5 minutes, then add the prawns and stir to coat with sauce.

  • 7.

    Cook for 2 minutes then stir through the chopped coriander, remove from heat and serve.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 452kj
  • Fat Total 21g
  • Saturated Fat 4g
  • Protein 32g
  • Carbohydrate 40g
  • Sugar 19g
  • Sodium 795mg

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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