Jihva for ingredients - Tamarind

I'm back in action after almost a year in slumberland and am now determined to keep it going for the next year :D

Since JFI is due, I'll choose to kickstart my new blog resolution with a food blogging event. Jihva for Ingredients or JFI is a monthly event initiated by Mahanandhi to showcase cooking with a natural ingredient every month. This month's JFI revolves around Tamarind, one of my favourite souring agents :D

The idea branched out from the good book for all curry lovers, the 50 great curries of India by Camelia Panjabi which was lying around at home, and some uncooked prawns in the freezer last week.

The dish, Malabari prawns as per instructions in the book, used a combination of spices with coconut milk and tamarind to prepare a lip smacking prawn curry dish.


While coconut milk gave the dish great aroma and body, the tamarind simply rose up to give the dish a sourish tang which left my family members yearning for curry up to its last drop. This simply marvellous dish paired greatly with accompanients of piping hot rice and carrot raita.

For the recipe, please refer to Camelia Panjabi's 50 Great Curries of India.