Dinner

Tamarind Prawn Curry Recipe

ByLuna Ryder November 11, 2025November 11, 2025

Introduction

This tamarind prawn curry is a vibrant and tangy dish that combines succulent prawns with a fragrant, spiced tomato sauce. Perfect for a quick weeknight dinner, it’s served over fluffy basmati rice and garnished with fresh coriander for a burst of freshness.

A white, slightly textured plate sits on a white marbled surface, holding a serving of white basmati rice as the base layer, fluffy and separated. On top, a thick curry layer with bright orange shrimp, small red tomato pieces, and brown sautéed onions is spread, showing a rich, glossy texture. Fresh green coriander leaves are scattered on the curry for a pop of color. A silver fork rests on the left side of the plate, partly on the rice, adding a simple but elegant touch. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
250g raw king prawns
250g cooked basmati rice
Handful of coriander leaves, to serve

Instructions

Step 1: Heat the vegetable oil in a frying pan over medium heat. Add the chopped onion and cook for 5 to 8 minutes until it turns light golden.
Step 2: Stir in the red chilli, crushed garlic, and grated ginger. Fry for another minute until fragrant, then add the turmeric, cumin seeds, and ground coriander. Mix well to coat the spices.
Step 3: Pour in the canned cherry tomatoes. Swirl the empty can with a splash of water and add that to the pan as well. Stir everything together.
Step 4: Simmer the sauce for about 5 minutes until the tomatoes burst and the sauce thickens.
Step 5: Stir in 1 tablespoon of tamarind paste to start, then add the raw king prawns. Cook for 2 to 3 minutes until the prawns turn pink and are cooked through. Taste the sauce and add a little more tamarind paste if you want a sharper tang.
Step 6: Serve the prawn curry on top of the cooked basmati rice. Scatter fresh coriander leaves over the dish to finish.

Tips & Variations

Tamarind paste varies in intensity between brands; start with 1 tablespoon and adjust to taste for the perfect balance of sourness.
For extra heat, add more chopped red chilli or a pinch of cayenne pepper.
Swap king prawns for cooked shrimp if preferred, adding them at the end to warm through only.
Add a splash of coconut milk for a creamier curry.

Storage

Store leftover curry in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or microwave until warmed through. It’s best served freshly cooked but keeps well for a quick meal the next day.

How to Serve

A white speckled plate holds a serving of white long-grain rice as the bottom layer, with a rich reddish-brown shrimp curry on top, featuring plump orange shrimp, slices of mushrooms, and bits of onions, all coated in a thick sauce. Fresh green coriander leaves are scattered on top, adding a bright contrast. To the left side of the plate, a silver fork rests partially on the rice. The plate is placed on a white marbled surface with some greenery in the top right corner. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen prawns for this recipe?

Yes, frozen prawns work well. Just thaw them completely before adding to the curry to ensure even cooking.

What can I substitute for tamarind paste?

If you don’t have tamarind paste, a mixture of lemon juice and a little brown sugar can mimic the sour and sweet flavor, though the taste won’t be exactly the same.