Tamarind has an exotic sweet-sour taste that goes very well with prawns and combines perfectly with the spices and chillies in this sauce.
900 g (2 lbs) king prawns
30 g (1 oz) butter or margarine
4 shallots, finely chopped
1 tbsp ground coriander
4 crushed cardamoms
2 tsps turmeric
Pinch nutmeg
1 green chilli, seeded and thinly sliced
1 pimento, thinly sliced
Juice of 1 lime
1 tbsp sugar
1 tbsp tamarind extract
180 ml (6 fl oz) natural yoghurt
Salt and pepper
30 g (1 oz) butter or margarine
4 shallots, finely chopped
1 tbsp ground coriander
4 crushed cardamoms
2 tsps turmeric
Pinch nutmeg
1 green chilli, seeded and thinly sliced
1 pimento, thinly sliced
Juice of 1 lime
1 tbsp sugar
1 tbsp tamarind extract
180 ml (6 fl oz) natural yoghurt
Salt and pepper
method
1. Peel and devein the prawns and set aside.
2. Heat a browning dish according to the manufacturer's directions. Add the butter or margarine and shallots and cook for 2 minutes on HIGH.
3. Add the spices and prawns and cook for 1 - 2 minutes on HIGH.
4. Pour into a casserole and add the chilli, pimento, lime juice, sugar and tamarind. Stir well and cook for 2 minutes on HIGH.
5. Stir in the yoghurt and salt and pepper and leave to stand for 3 minutes before serving.
2. Heat a browning dish according to the manufacturer's directions. Add the butter or margarine and shallots and cook for 2 minutes on HIGH.
3. Add the spices and prawns and cook for 1 - 2 minutes on HIGH.
4. Pour into a casserole and add the chilli, pimento, lime juice, sugar and tamarind. Stir well and cook for 2 minutes on HIGH.
5. Stir in the yoghurt and salt and pepper and leave to stand for 3 minutes before serving.
serving amount
serves 4
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more information
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