Sri Lankan Curried Prawns

Charmaine Lu -
  • 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