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Sri Lankan-style devilled prawn curry
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1 tbsp vegetable oil
30g desiccated coconut
30g coconut milk powder
1 onion, thinly sliced
15g fresh root ginger, peeled and finely grated
2 garlic cloves, finely chopped
1 green chilli, deseeded and sliced
2 tbsp Bart Sri Lankan Devilled Paste
1 tsp each ground cumin, ground turmeric, ground coriander and black mustard seeds
1 pack fresh (or 20 dried) curry leaves
40g tamarind paste
120g pack extra fine green beans, trimmed and halved
220g pack Waitrose & Partners Extra Large Cooked King Prawns
Coriander leaves, steamed basmati rice and lime wedges, to serve
1. Heat ½ tbsp oil in a large frying pan over a medium-high heat, add the desiccated coconut and cook for 3-4 minutes, until evenly browned. Tip into a bowl. Meanwhile, put the coconut milk powder in a jug and stir in 200ml water until smooth; set aside.
2. Heat the remaining ½ tbsp oil in the same pan over a medium heat. Add the onion, ginger, garlic and chilli; season. Cook for 10 minutes, until golden and soft. Add the spice paste, ground spices and curry leaves, then cook for 1-2 minutes, until the mustard seeds pop. Stir in the tamarind, ⅔ of the toasted coconut, the coconut milk and 250ml water; bring to the boil then simmer for 5 minutes.
3. Add the green beans and cook for 4-5 minutes, then stir in the prawns and cook until piping hot (1-2 minutes). Scatter over the remaining coconut and some coriander. Serve with the steamed basmati rice and lime wedges.
Typical values per serving:
This recipe was first published in October 2020.