serves
6-8
prep
10 minutes
cook
30 minutes
difficulty
Easy
serves
6-8
people
preparation
10
minutes
cooking
30
minutes
difficulty
Easy
level
Ingredients
- 2 tbsp olive or sunflower oil
- 1 medium onion, finely chopped
- 1 tsp finely chopped garlic
- 1 tbsp ground cumin
- 2 tbsp chilli powder
- 1½ tbsp ground coriander
- ½ tsp salt
- 2 x 400 ml cans coconut milk, well shaken
- 2 tsp tamarind concentrate
- 3 small stock cubes
- 4 tsp caster sugar, or to taste
- 750 g (1 lb 10 oz) raw king prawns, peeled and de-veined
- 2 hot green chillies, sliced lengthways
Instructions
Pour the oil into a non-stick karhai, wok or large pan, about 25 cm in diameter, and set it over a medium heat. Put in the onion and brown for about 5 minutes. Add the garlic and fry for a further 3 minutes, then tip in the cumin, chilli powder, coriander and salt. Reduce the heat and mix well for 1 minute. Pour in the coconut milk and spoon in the tamarind concentrate, then crumble in the stock cubes and add the sugar.
Bring to a boil, then reduce the heat to a simmer. Reduce the sauce until it is thick. Mix in the prawns and chillies
and cook for 2-3 minutes until the prawns are just opaque and cooked through, then serve.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
