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Why recepie famous for?
Stir fragrant spices with juicy king prawns and sweet peppers for a protein-packed midweek meal ready in under half an hour
Ingredients
vegetable oil 2 tspblack mustard seeds 1 tsp
curry leaves 8
onion 1 small, thinly sliced
red pepper ½, sliced
green pepper ½, sliced
garlic 3 cloves, finely chopped
ginger a thumb-sized piece, shredded
plum tomatoes 4, roughly chopped
raw peeled king prawns 180g pack
ground turmeric ½ tsp
ground cumin 1 tsp
coriander a small bunch, torn
rice to serve
lime 1, wedged to serve
Instructions
STEP 1Heat the vegetable oil in a wok and cook the mustard seeds and curry leaves for a minute, then add the onion and peppers, and cook for 5 minutes until charring at the edges. Add the garlic and ginger, and cook for a minute, then add the tomatoes and 150ml of water. Cook over a high heat for 10 minutes until the tomatoes have broken down and become saucy.
STEP 2
Stir in the prawns, turmeric and cumin, and cook gently for 5 minutes until the prawns are cooked through. Season and stir in the coriander. Serve with rice and lime wedges to squeeze over.
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