Heat the oil in a frying pan over medium heat and cook the onion until light golden brown. Add the chilli, garlic, and ginger, and cook for another minute. Add the turmeric and cumin seeds and stir well.
Pour the cherry tomatoes into the pan and add water and salt to taste. Let the tomatoes simmer until they burst.
After the sauce has thickened, add the tamarind pulp and prawns.
Reduce the heat and cook until the prawns are cooked (5-7 minutes), then remove from the heat.
Serve the tamarind prawn curry on top of the rice, with some cilantro sprinkled on top.
Ingredients
Directions
Heat the oil in a frying pan over medium heat and cook the onion until light golden brown. Add the chilli, garlic, and ginger, and cook for another minute. Add the turmeric and cumin seeds and stir well.
Pour the cherry tomatoes into the pan and add water and salt to taste. Let the tomatoes simmer until they burst.
After the sauce has thickened, add the tamarind pulp and prawns.
Reduce the heat and cook until the prawns are cooked (5-7 minutes), then remove from the heat.
Serve the tamarind prawn curry on top of the rice, with some cilantro sprinkled on top.