Quick Spicy Indian Shrimp

400 g 14 oz Large Frozen Prawns
1 Tbsp Cooking Oil
1/2 Tsp Brown Mustard Seeds
1/2 Tsp Fenugreek Seeds
1/2 tsp Black Onion Seeds
100 g (2/3 Cup) Onion
2 Cloves Garlic
1 Tbsp Grated Ginger
1/4 tsp Kashmiri Chili Powder
1/4 tsp Ground Coriander
1/2 tsp Ground Turmeric
75 g (1/3 – 1/2 Cup) Tomato Passata
5 g (1 Tsp) Tamarind Concentrate
50 ml (3 Tbsp + 1 Tsp) Water
Pinch of Sugar
Pinch of Salt

Peel and thinly slice the onion into half moon shapes and finely slice the garlic.

Grate the ginger.

Heat a wok over a high heat.

When hot add in the oil followed by the mustard, black onion and fenugreek seeds.

When the mustard seeds begin to pop add in the onion and stir fry for 2-3 minutes.

Add the garlic and ginger and fry for a further minute until fragrant.

Add the Kashmiri chilli, ground coriander and turmeric and stir to incorporate with the onions.

Pour in the water, passata and tamarind and bring to a boil.

Check for seasoning and add salt to taste along with a pinch of sugar.

Finally, add the prawns stir and warm through.

Serve sprinkled with fresh coriander.

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