Tamarind Prawns

Prawns cooked in a tangy tamarind curry and a whole lot of spices. It’s sweet and sour taste will linger in your mouth with every bite, leaving you wanting for more.


  • 250 Grams Prawns (deshelled and deveined) 
  • 15 Grams Tamarind Pulp
  • 5 Curry Leaves
  • 3 Green Chillies (slit)
  • 3 Tablespoon Ginger Garlic Paste
  • 1 Teaspoon Turmeric Powder
  • 2 Teaspoons Red Chilli Powder
  • 5 Grams Pepper (crushed, better if fresh)
  • 1 Teaspoon Coriander Powder
  • Salt to Taste
  • Fresh Coriander (for garnishing)


Prep: 10 minutes
Cooking: 20 minutes

  1. Marinate the prawns in ginger garlic paste, turmeric powder and red chilli powder. 
  2. Heat oil in a pan. Add slit the slit chillies and fry for 30 seconds on medium flame.
  3. Add the ginger garlic paste, turmeric powder, red chilli powder and coriander powder. Fry till oil separates. 
  4. Add the tamarind pulp and fry for another minute.  
  5. Lower the heat and fry the prawns till they are done. Add salt to taste. 
  6. Garnish with fresh coriander.
  7. Prawns cook very quickly, so be sure to get the tamarind mix almost ready before adding the prawns. The curry is best served with Malabar paratha or even dosa.