Tamarind prawns with coconut dip Recipe

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Nutrition per portion

Calories 250 kCal 13%
Fat 12g 17%

Typical of southern India, this starter is ideal for a party, as it can be prepared ahead


  • For the dip:
  • 3tbsp thick natural yogurt
  • 4 tbsp dessicated coconut
  • 4 tbsp chopped fresh coriander
  • 1 green chilli, deseeded and chopped
  • 1 small garlic clove, crushed
  • For the prawns:
  • 2 tbsp tamarind paste 2 tbsp light muscovado sugar
  • 1/4tsp crushed chillies
  • 1tsp cumin seeds, crushed
  • 1/2tsp ground coriander
  • 450g large raw peeled prawns


  • Combine the dip ingredients, season well; chill until ready to use.

  • Meanwhile, combine the tamarind, sugar and spices in a large non metallic bowl. Season well and add the prawns. Stir to coat and set to one side to marinate.

  • Preheat the grill to its hottest. Skewer prawns and grill for about 5-8 mins until cooked through, spooning over any excess marinade. Serve the prawns with the yogurt dip, crisp salad leaves and plenty of fresh limes for squeezing over.

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