King Prawn Pathia

Name: King Prawn Pathia
Ingredients: 6 king prawns per person, depending on size & appetite, heads removed, peeled & deveined; 1 tablespoon ground coriander; 1 tablespoon ground cumin; 1 teaspoon turmeric; 3 cloves garlic crushed; 5/8 cup red wine vinegar; 1 tablespoon brown sugar; 3 chillies finely sliced; 1 teaspoon tamarind paste; 2 onion small or one large, very finely chopped; 1 red pepper cut into small chunks; 1 can plum tomatoes; lemon cut in half for squeezing; 3 tablespoons vegetable oil or ghee

14 ingredients

8 steps

Ingredients

6 king prawns per person, depending on size & appetite, heads removed, peeled & deveined
1 tablespoon ground coriander
1 tablespoon ground cumin
1 teaspoon turmeric
3 cloves garlic crushed
5/8 cup red wine vinegar
1 tablespoon brown sugar
3 chillies finely sliced
1 teaspoon tamarind paste
2 onion small or one large, very finely chopped
1 red pepper cut into small chunks
1 can plum tomatoes
lemon cut in half for squeezing
3 tablespoons vegetable oil or ghee

Directions

1

1. Dissolve the sugar in the vinegar in a small bowl and add the chillies, garlic and tamarind.
2

2. Fry the onions in the oil on a fairly high heat - after about 3 or 4 minutes, add the peppers.
3

3. Add the coriander, cumin & turmeric and stir in well, ensuring the spices don't burn.
4

4. Add the vinegar, sugar, chilli, garlic & tamarind mixture and stir in well. Cook for about a minute, stirring continuously.
5

5. Add the tomatoes, reduce the heat to a gentle simmer and cook for about 20 minutes or until sauce is thick.
6

6. Turn up the heat slightly, add the prawns and continue cooking until prawns are fully pink and just cooked through (probably 2-3 minutes, depending on heat - don't overcook them though).
7

7. Finish with a little squeeze of fresh lemon as you serve.
8

8. Serve with rice or naan bread.