Parsi Prawn Curry (Kalmino Patio)

Course : Curry
Serves: 4
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4 tablespoons vegetable oil
1 medium onion -- finely sliced
6 cloves garlic -- finely crushed
1 teaspoon chili powder
1 1/2 teaspoons turmeric
2 medium onions -- finely chopped
1/4 cup tamarind juice -- *see note
1 teaspoon mint sauce
1 tablespoon demerara sugar
1/4 teaspoon salt
1 pound fresh prawns -- peeled and deviened
3 ounces coriander leaves -- chopped

Preparation / Directions:

1. Heat the oil in a frying pan and fry the sliced onion until golden brown. In a bowl, mix the garlic, chili powder and turmeric with a little water to form a paste. Add to the browned pnion and simmer for 3 minutes. 2. Add the chopped onions and fry until they become translucent, then fold in the tamarind juice, mint sauce, sugar and salt. Simmer for 3 minutes. 3. Pat the prawns (or shrimp) dry with paper towel. Add to the spice mixture with a small amount of water and stir fry until the prawns turn bright pink. 4. When the prawns are cooked, add the coriander and stir fry on high heat to thicken the sauce. Notes: To make tamarind juice, combine 1 TBSP Tamarind Paste with 1/4 cup water and mix well.


Nutritional Information:

223 Calories (kcal); 15g Total Fat; (55% calories from fat); 6g Protein; 20g Carbohydrate; 0mg Cholesterol; 55mg Sodium

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