![Sri Lankan Curried Prawns](/content/images/2023/11/Depositphotos_63698973_XL.jpg)
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![Sri Lankan Curried Prawns](/content/images/2023/11/Depositphotos_63698973_XL.jpg)
Ingredients
Method
- 2 tsp veg oil
- 1 tsp black mustard seeds
- 1 sliced onion
- 7 curry leaves
- ½ red and ½ green capiscum, sliced
- Thumb-sized piece of ginger, grated
- 3 chopped garlic cloves
- 4 ripe tomatoes, chopped
- 200g raw peeled king prawns
- ½ tsp turmeric
- 1 tsp ground cumin
- Chopped coriander and steamed rice, to serve
- Heat the oil in a wok and cook the curry leaves and mustard seeds for 1 minute, then add the capsicum and onion and stir-fry for 5 mins. Add the ginger and garlic, cook for a minute or two, then pour in 150ml of water and the tomatoes. Cook for 10 mins, or until everything has become saucy and fragrant.
- Stir in the prawns and spices, and cook for 5 mins or until the prawns are pink and cooked through. Season well, stir in the coriander and serve immediately with rice.
25 mins
2 serving
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