Sri Lankan Devilled Prawn Curry

Tyga 12, Ginger & garlic paste, Chilli Flakes, Sweet Chilli Sauce Curry Leaves

• 450g raw king prawns (or 500g new potatoes), chopped into bite size pieces
• 2 x red onions, thinly sliced
• 1 x carrot, sliced into thin batons
• 2 x tomatoes, sliced into small pieces
• 2 x small peppers (red & green), slice into thin batons
• 2 tbsp vegetable/rapeseed/olive oil
• 1 tsp salt
• 1 tsp malt vinegar
• 2 tsp cornflour
• 1 tsp tomato puree
• 2 tsp sugar

1. In a saucepan, place the chopped new potatoes, add water and bring to the boil. Cook for 10-12 minutes depending on how big they are. Once cooked, set aside and leave to cool.
2. Place the prawns/new potatoes into a large mixing bowl, add Tyga 12. Mix and set aside to marinate.
3. In a large frying pan add oil over a high heat. Once hot, add the curry leaves and heat while stirring for 1-2 minutes before adding the carrots and onion. Cook over a medium heat for 3 minutes until vegetables have started to soften.
4. Add Ginger & garlic paste to the pan, fry for 2-3 minutes stirring occasionally to make sure it doesn’t burn. Add 1 tsp Chilli Flakes, cook for 2 minutes, then add the prawns.
5. Once the prawns have turned pink, reduce the heat and add the tomatoes, red/green pepper, salt and malt vinegar. Stir regularly. Add the new potatoes into the frying pan.
6. Place the cornflour, tomato puree and sugar into a small bowl. Add 1 tbsp of water and mix, it should turn into a paste. Pour into the pan and heat through for 2-3 minutes.
7. Pour the sweet chilli sauce over the mixture and heat for 2-3 minutes.
8. Serve with the perfect rice.

Ingredients: Ginger & Garlic paste (Ginger, Garlic, Citric acid, Sea salt, Ascorbic acid, Potassium sorbate, Sodium Metabisulphite). Chilli Flakes (Chilli flakes). Curry Leaves. Tyga 12 (Ground black pepper, Kasmiri chilli, Turmeric). Sweet Chilli Sauce ( Water, Sugar, Red Chilli, Garlic puree, Corn flour, Acetic Acid, Salt).

Each of the dried ingredients included in the kits has a shelf life of around 9 months, whilst the Ginger and Garlic Paste lasts for around 6 months. Simply pop the paste in the fridge when it arrives to keep it looking beautiful.

A list of all allergens is clearly labelled in the box. All of our food is packaged in the same place so may contain: gluten, eggs, nuts, soya, milk, celery, fish, mustard or sesame and may not be suitable for small children.