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Sri Lankan Devilled Prawns
Serves: 2 |
Prep: 5_mins |
Cook: 15_mins
Info
This beautiful Sri Lankan inspired curry will add a fiery kick to your repertoire.
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,
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.
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