Spicy Tamarind Prawns with Garlic & Ginger

Tamarind brings a lovely tang to this dish of succulent prawns, perfectly balanced with the heat from the chilli and the earthy spices of cumin and turmeric. A quick and simple yet vibrant recipe, perfect for those who love bold flavors with a hint of heat. Whether you’re craving something spicy or just in the mood for a dish bursting with aromatic flavors, Tangy Tamarind Prawns is sure to excite your taste buds.

Ingredients

Ingredient	Quantity
Fresh king prawns	500g
Oil	2 tbsp
Cumin seeds	1 tsp
Onion, finely sliced	1
Garlic, finely chopped	2 cloves
Tinned tomatoes	200g (½ tin)
Ginger, grated	1 tbsp
Turmeric	1 tsp
Salt	1 tsp
Chilli, finely chopped	1
Tamarind paste (or lemon juice)	1 tbsp

Allergen Information

This dish is lactose-free, making it a suitable option for those with lactose intolerance. There are no other common allergens in this recipe, but individuals with seafood allergies should avoid this dish due to the prawns.

Dietary Preference

Tangy Tamarind Prawns is a lactose-free recipe. For those following gluten-free diets, ensure that the tamarind paste and other seasonings used do not contain any gluten-derived ingredients.

Instructions

Heat the oil: Begin by heating the oil in a large pan over medium heat. Once the oil is hot, add the cumin seeds. Sauté them until they sizzle and release their fragrance.
Fry the onions and garlic: Add the finely sliced onion and chopped garlic to the pan. Fry them gently for 5-6 minutes, stirring occasionally, until the onions turn golden brown and soft.
Create the masala base: Once the onions and garlic are browned, reduce the heat to medium-low and add the tinned tomatoes, grated ginger, turmeric, salt, chopped chili, and tamarind paste (or a good squeeze of lemon juice). Increase the heat and cook for about 5-7 minutes, stirring frequently, until the tomatoes break down and melt into a thick, flavorful masala sauce.
Cook the prawns: Once the sauce has thickened and become shiny, it’s time to add the prawns. Stir the prawns into the sauce, ensuring they are well-coated. Let them cook through for about 3-5 minutes, or until they turn pink and opaque.
Finish the dish: Stir in the fresh tomatoes and cook for an additional minute to soften them slightly. Remove the pan from the heat.
Garnish and serve: Finally, stir in garam masala for a warm, aromatic finish, and top the dish with fresh coriander to add a burst of freshness. Serve immediately with your favorite rice or flatbread.

Nutritional Information (per serving)

Calories: 220 kcal
Protein: 24g
Fat: 12g
Carbohydrates: 10g
Fiber: 3g
Sodium: 850mg

Tips and Variations

Spice Level: Adjust the amount of chili to suit your heat preference. You can also add a pinch of chili powder or paprika for more heat or flavor.
Tamarind Substitute: If you don’t have tamarind paste, a squeeze of fresh lemon juice works as a great alternative, adding a zesty, tangy flavor to the dish.
Prawn Alternatives: If prawns aren’t available, you can swap them for other seafood like scallops or fish fillets, or even chicken pieces for a non-seafood variation.
Vegan Option: Replace the prawns with tofu or your choice of plant-based protein for a vegan-friendly version of this recipe.

Conclusion

Tangy Tamarind Prawns is a quick, flavorful dish that brings together the rich heat of spices with the tang of tamarind. It’s perfect for those who love bold, spicy seafood dishes. Easy to prepare and packed with flavor, this dish will surely be a hit at your dinner table, whether it’s for a special occasion or a simple weeknight meal. Enjoy it with a side of steamed rice or your favorite naan to soak up the delicious sauce!