Stir fragrant spices with juicy king prawns and sweet peppers for a protein-packed Indian-style midweek meal ready in under half an hour
Ingredients
2 tsp vegetable oil
1 tsp black mustard seeds
8 curry leaves
1 small onion, thinly sliced
½ red pepper, sliced
½ green pepper, sliced
3 cloves garlic, finely chopped
a thumb-sized piece ginger, shredded
4 plum tomatoes, roughly chopped
180g pack raw peeled king prawns
½ tsp ground turmeric
1 tsp ground cumin
a small bunch coriander, torn
rice, to serve
1 lime, wedged to serve
Step by step
Heat 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.
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.
