South Indian tiger prawn curry with tamarind and coconut 600g – serves two


This tiger prawn curry is based on the same recipe as our fish curry but better suited to warm weather. We recommend this be served with steamed basmati rice and a simple tomato sambal.

A little tip

For your tomato sambal just cut a ripe tomato or two into one centimetre dice, season generously with salt and lime juice and heretically a little olive oil. Add some coarsely chopped coriander leaves and you have an Indian salsa. Mild lime or mango pickles go well with this curry rather than the more traditional mango chutney.


Tiger prawns (crustacean), potato, tomato, onion, rapeseed oil. coconut cream, water, tamarind paste, lime juice, lemon juice, demerara sugar, black peppercorns, coriander seeds, cinnamon, ground clove, garlic, ginger, mustard seeds, cumin seeds, curry leaves, turmeric, Kashmiri chilli powder, salt.


See ingredients in bold.


Keep in the fridge and eat within use by date on lid. Once opened consume within 2 days.

Cooking and serving

Transfer the curry to a pan and heat thoroughly over a medium flame or to a suitably sized baking dish, cover loosely with foil and bake at 170C for 15 minutes.

One container serves two people.


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