Scampi with aromatic herbs and tamarind

Ingredients for people 4

• 4 spoons of oil
• 1 large finely chopped onion
• 10 cloves of garlic
• 3 cups of fresh coriander in leaves
• 2 large peeled and chopped tomatoes
• 1 cup of fenugreek (trigonella) fresh or 3 spoons of dry
• 1 handful of fresh basil leaves
• 2 teaspoons of curry powder
• Freshly ground pepper and chilli (according to personal taste)
• 2/3 cup of tamarind paste diluted in 1 glass of water
• 450 g of clean prawns.

Preparation

Heat the oil in a large pan with low sides, fry the onions and garlic slowly for 10 ', add the coriander and mix for another 3'; then the tomato and continue to cook for another 5 '. Add the fenugreek, basil, curry, pepper, chilli and tamarind juice. Mix well, cover and continue to cook over low heat for 20 '. Season with salt and set aside. Just before serving, heat a little oil separately, immerse the prawns and cook them on high heat until they change color. Incorporate them to the sauce set aside. Serve with steamed white rice.