This beautiful Sri Lankan inspired curry will add a fiery kick to your repertoire.
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Ingredients
Method
Ingredients
200g Large raw prawns
4-6tsp Bart Sri Lankan devilled paste
1tbsp Oil
1 Medium onion (sliced)
150g Cherry tomatoes (halved)
1 Yellow pepper (diced)
1tbsp Tomato puree
1tsp Sugar
100g Baby spinach,
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Method
Put the prawns into a bowl, stir in the Bart Sri Lankan Devilled paste, cover and leave in the fridge to marinade for 2-3 hours or overnight.
When ready to cook, heat the oil in a wok and cook the sliced onions for 3-4 minutes over a high heat until they start to soften.
Tip the tomatoes and pepper into the pan. Stir fry for a couple of minutes then add the tomato puree to the pan along with 100ml water, the sugar and the prawns.
Season and allow to cook for 5-8 minutes , stirring occasionally until the prawns have cooked through and the vegetables have softened.
Stir in the spinach leaves, check the seasoning then serve immediately with rice.