400 gms raw king prawns deveined with tails on
1 tsp turmeric powder
1 tbsp Goan vinegar or white wine vinegar
Pinch of salt
1 tbsp vegetable oil
1 medium onion finely chopped
1 medium tomato finely chopped
3 cloves garlic pounded to a paste
1 inch piece of ginger pounded to a paste
400 mLs coconut milk
80 mls water
1 tbsp tamarind paste
2 slit green chillies (deseeded if you prefer it mild)
Pinch of sugar
1 tbsp chopped coriander leaves for garnish
For the powdered spices:
1 tsp cumin seeds
1 tbsp coriander seeds
In a bowl add the prawns and sprinkle over turmeric powder, vinegar and salt. Mix and set aside for 15-20 mins while you get the curry ready. In a coffee grinder tip in the cumin seeds, peppercorns and coriander seeds. Blitz to a fine powder and set aside.
Heat the oil in a heavy based sauce pan and add the onions and fry for 5-7 mins on a medium until they start to change colour to a light brown. Add the chopped tomato and fry for 3-4 mins. As they begin to soften add the garlic and ginger paste and fry for a further minute.
Now add the powdered spices and mix it all together. Fry for 2 minutes and add the marinated prawns. Stir coating them in the spiced sauce for a few seconds now add the coconut milk, water and tamarind paste.
Bring to a simmer cooking the prawns until they turn pink for no more than 3-4 minutes. Add the green chillies and sugar. Garnish with coriander leaves and check seasoning. Serve with steamed basmati rice or some pav bread and a fresh zingy salad.