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Prawn, tamarind and herb stew

Juicy king prawns in a tangy tamarind herb stew, silky and rich.
Green chilli and coriander wake every spoonful with warm heat.
Bright lemon finishes it, so it tastes fresh, bold, and comforting.

dinner ⏱ 45 min 430 kcal / portion 30.0 g carbs / portion (estimated) crustaceansglutenmilksoysulphites 🔗 Original source

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Prawn, tamarind and herb stew
v5 · rb0e705f985 20260727Z1751 700 g king prawn 1 tbsp olive oil 6 pieces garlic clove 125 g coriander leaf 0.5 pieces lemon 100 g tamarind pulp 180 g onion 2 pieces green chilli 1 tbsp soft brown sugar salt to taste black pepper to taste 700 ml water ⏳ ⏱ 20 min soak tamarind in hot water strain tamarind liquid and discard seeds and pulp 🍳 ⏱ 7 min heat oil and sauté onion until softened and lightly browned 🍳 ⏱ 1 min add garlic and finely chopped green chilli and cook 🍳 ⏱ 20 min stir in spring onion and herbs and cook until deep green but not brown 🍳 stir in flour and spices and cook 30 seconds 🍳 ⏱ 10 min simmer tamarind liquid with sugar and water to thicken 🌀 toss prawns with oil, salt and pepper 🍳 ⏱ 5 min fry prawns in batches for 1-1. until nicely browned 🍳 ⏱ 1 min cool pan slightly then cook butter with garlic, turmeric and chilli until fragrant 🌀 return prawns to pan with butter mixture and toss for 30 seconds to coat squeeze lemon over the prawns 🌀 stir half the prawns through the stew 🍽 transfer stew to a large shallow bowl and top with remaining prawns and sliced green chillies 🍽 serve the prawn, tamarind and herb stew Prawn Tamarind Stew 🍲 90 g spring onion 120 g parsley leaf 1 tbsp plain flour 1 tsp fenugreek seed 1½ tsp ground coriander 1½ tsp ground cumin 1 tsp ground cinnamon ⅛ tsp ground clove 35 g unsalted butter 1 tsp ground turmeric ¼ tsp chilli flake 500 ml ½ tbsp 3 pieces finely chopped · 1 piece spring onion, parsley leaf 62 g coriander leaf salt black pepper soft brown sugar 200 ml water ½ tbsp unsalted butter, ground turmeric, chilli flake 3 pieces garlic clove 62 g coriander leaf lemon half remaining sliced · 1 piece green chilli
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Preparation steps

  1. soak tamarind in hot water for 20 minutes
  2. strain tamarind liquid and discard seeds and pulp
  3. heat oil and sauté onion for 7 minutes until softened and lightly browned
  4. add garlic and finely chopped green chilli and cook 1 minute
  5. stir in spring onion and herbs and cook 20 minutes until deep green but not brown
  6. stir in flour and spices and cook 30 seconds
  7. simmer tamarind liquid with sugar and water for 10 minutes to thicken
  8. toss prawns with oil, salt and pepper
  9. fry prawns in batches for 1-1.5 minutes per side until nicely browned
  10. cool pan slightly then cook butter with garlic, turmeric and chilli for 1 minute until fragrant
  11. return prawns to pan with butter mixture and toss for 30 seconds to coat
  12. squeeze lemon over the prawns
  13. stir half the prawns through the stew
  14. transfer stew to a large shallow bowl and top with remaining prawns and sliced green chillies
  15. serve the prawn, tamarind and herb stew

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