Sri Lankan-style devilled prawn curry

Name: Sri Lankan-style devilled prawn curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2
Ingredients: 1 tbsp Vegetable oil; 30 g desiccated coconut; 30 g coconut milk powder; 1 onion, thinly sliced; 15 g 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 ground cumin; 1 tsp ground turmeric; 1 tsp ground coriander; 1 tsp black mustard seeds; 1 pack pack fresh (or 20 dried) curry leaves; 40 g tamarind paste; 120 g pack extra fine green beans, trimmed and halved; 220 g pack Waitrose & Partners Extra Large Cooked King Prawns; Coriander leaves to serve; 1 steamed basmati rice to serve; 1 lime wedges, to serve

This delightfully rich and fragrant curry is warming and delicate in equal measure. The prawns are accompanied by a deep spice mix and paired with the sweetness of the coconut, this dish is a true delight. Works well as a mid-week dinner for all the family, or to wow guests at a dinner party.

5 out of 5 stars(2) Rate this recipe

Serves2
CourseMain meal
Prepare15 mins
Cook30 mins
Total time45 mins

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Ingredients

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 ground cumin
1 tsp ground turmeric
1 tsp ground coriander
1 tsp black mustard seeds
1 pack 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 to serve
1 steamed basmati rice to serve
1 lime wedges, to serve

Method

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.
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.
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.