This is a sweet and sour curry; sourness from tamarind and sweetness from Mangoes and honey. It is one of the simplest curries to cook. No faffing peeling ginger or chopping garlic, everything is cooked whole then blended in a smoothie maker to become a tasty simple paste.
I would really recommend, if in the UK, to try and find larger king prawns at your local Asian store. It really does make a difference having juicy prawns in this.
This is also low in fat as uses coconut oil and coconut milk, you could even try the low fat milk to be extra healthy.
The recipe can easily be changed into a Vegan dish by replacing the honey with maple syrup or using Vegan refined sugar. Replace the prawns with tofu or add vegetables.
1 tbsp coconut oil
30g sliced ginger, skin on
3 garlic cloves left whole and peeled
10 curry leaves
1 tsp fenugreek seeds
1 tbsp mustard seeds
1 red birds eye chilli
½ tsp tamarind paste
1 tbsp curry powder
2 tomatoes, diced
1 tin coconut milk 400ml
2 tbsp desiccated coconut
½ mango, diced
1 tbsp runny honey
25g baby spinach
250g king prawns
20g coriander, chopped
Making the paste is easy, no chopping or fine dicing.
Heat the coconut oil in a frying pan.
Add half of the onion, roughly chopped.
Add the ginger, garlic, cloves, curry leaves, fenugreek seeds, chilli; all whole.
Fry until onions are soft.
Place into a hand blender or smoothie maker.
Add the tamarind and curry powder. Season with salt.
Blend until it becomes a smooth paste.
Slice the remaining onion.
Add a little more coconut oil to the pan and fry the sliced onions until soft.
Add the paste, cook for a few minutes.
Add the tomatoes and stir through.
Add the coconut milk. pour a little water to the blender to get all remaining paste scrapings and pour into the pan.
Stir, then add the desiccated coconut, the mango and honey.
Mix well, let this bubble for 5-10 minutes.
taste for seasoning, you may need to add a little more salt.
Add the spinach and prawns.
Stir, and cook for another 5 minutes then add the coriander. Stir through then serve.