Irresistibly, raw tamarind is often referred to as the “Date of India”. It has several properties that offer health benefits such as reducing blood sugar and improving cholesterol levels. It has anti-inflammatory and antibacterial properties too.
Raw Tamarind Prawn Curry
A specially sea-food dish made from wholesome, fresh ingredients
INGREDIENTS
Raw tamarind : 100 gm
Prawns: 250 gm
Green chillies: 5 nos slit in half
Curry leaves: 1 spring
Ginger-garlic paste: 15 gm
Chopped onion: 20 gm
Cumin seeds: 1 tsp
Mustard seeds: 1 tsp
Turmeric powder : 1 tsp
Jeera powder: 1 tsp
Coriander powder: 1 tsp
Chilli powder: 1 tsp
Oil: 75 ml
salt to taste
METHOD
Roast the raw tamarind on an open flame. Cool, remove the skin and de-seed. Crush the tamarind and make a paste of it; keep it aside.
Clean the prawns and marinate with turmeric, ginger-garlic paste and salt.
Take a pot, and heat it on a slow flame. Add oil, cumin seeds, mustard seeds and curry leaves. Saute for a minute.
Add chopped onion and green chilli. Saute until the raw smell disappears. Add chilli powder, jeera powder and coriander powder and saute for 2 minutes.
Add prawns to the pot, and cook on medium heat for 6 to 8 minutes. Then and crushed raw tamarind paste and a little water.
Cook for another 10 minutes or until the prawns are well-cooked and the gravy is thick.
Serve the curry with steamed rice or vegetable pulao.