Tangy Tamarind Prawn Curry is a flavorful and tangy seafood dish made with prawns and a rich tamarind-based gravy. It is a popular dish in coastal regions and is best enjoyed with steamed rice or naan bread. Here's a recipe to prepare Tangy Tamarind Prawn Curry:
Ingredients:
500 grams prawns, deveined and cleaned
1 onion, finely chopped
2 tomatoes, finely chopped
2 tablespoons tamarind pulp
1 tablespoon oil
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1/2 teaspoon fenugreek seeds
1 tablespoon ginger-garlic paste
2 green chilies, slit
1 teaspoon turmeric powder
1 teaspoon red chili powder
1 tablespoon coriander powder
Salt to taste
Fresh coriander leaves for garnishing
Instructions:
In a bowl, marinate the prawns with turmeric powder and salt. Set aside for 15-20 minutes.
Heat oil in a pan or kadai over medium heat.
Add mustard seeds, cumin seeds, and fenugreek seeds. Let them splutter.
Add the chopped onions and sauté until they turn golden brown.
Add ginger-garlic paste and slit green chilies. Sauté for a minute until fragrant.
Add the chopped tomatoes and cook until they turn soft and mushy.
Add turmeric powder, red chili powder, coriander powder, and salt. Mix well.
Cook the masala mixture for a few minutes until the spices are well combined.
Add the tamarind pulp and 1 cup of water. Stir well and bring the mixture to a boil.
Reduce the heat to low and let the gravy simmer for 10-15 minutes, allowing the flavors to meld together.
Meanwhile, heat a separate pan and cook the marinated prawns for 2-3 minutes on each side until they turn pink and are cooked through. Remove from heat.
Add the cooked prawns to the simmering tamarind gravy. Mix gently to coat the prawns with the gravy.
Cook for another 2-3 minutes, ensuring the prawns are heated through.
Remove from heat and garnish with fresh coriander leaves.
Serve the Tangy Tamarind Prawn Curry hot with steamed rice or naan bread.
Enjoy the tangy and flavorful delight of Tangy Tamarind Prawn Curry!