Tamarind prawn curry

Our tamarind prawn curry will quickly become a family favourite. It’s quick, healthy and low in fat and calories

  • Prep:5 mins
    Cook:15 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 403
  • fat 9g
  • saturates 1g
  • carbs 56g
  • sugars 0g
  • fibre 5g
  • protein 21g
  • salt 1.4g


  • 1 tbsp vegetable oil
  • 1 onion, chopped
  • 1 red chilli, finely chopped
  • 2 garlic cloves, crushed
  • 1 tbsp grated ginger
  • 1 tsp turmeric
  • 1 tsp cumin seeds
  • 1 tsp ground coriander
  • 400g can cherry tomatoes
  • 1-2 tbsp tamarind paste (see tip, below)
  • 250g raw king prawns
  • 250g cooked basmati rice
  • handful of coriander leaves, to serve


Tamarind paste can vary in flavour between brands, some being more sour than others. Add 1 tbsp, then taste, adding more if you need to.


  1. Heat the oil in a frying pan over a medium heat and cook the onion for 5-8 mins until light golden. Stir in the chilli, garlic and ginger, and fry for another minute before adding the spices. Tip in the cherry tomatoes, swirl the can out with a splash of water and stir that into the pan as well.

  2. Simmer for 5 mins until the tomatoes burst and the sauce thickens. Stir in the tamarind and prawns, and simmer for 2-3 mins until the prawns are cooked. Serve the curry on top of the rice, with the coriander scattered over.

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