Finding fresh tiger prawns at the fish markets sparks a memory of the way my mother used to cook these with tamarind. Here’s a quick and simple version. Serve with basmati rice and a side of stir-fried greens. I love the delicious tangy onion sauce at the bottom of the pan which gets mixed with rice, nothing goes to waste.
30 ml light olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped
1 lemongrass, finely chopped (inner bulb only)
1/2 teaspoon ground turmeric
1/2 teaspoon smoked paprika
1 tablespoon tamarind puree
100 ml water
16 raw tiger prawns, de-veined and rinsed under cold water
handful of coriander, chopped
Heat the oil in a saucepan and cook the onions over moderate heat for 5-10 minutes until soft and transparent, stirring regularly. Add the garlic and lemongrass, cook for a few minutes until fragrant before adding the spices.
Mix in the tamarind puree and water. Bring to the boil then simmer for a few minutes until the liquid has reduced a little and the sauce looks thickened. Add the prawns into the mixture and let it simmer for 2-3 minutes until the prawns are pink and opaque.
Season with salt and sprinkle with coriander before serving.