Servings 4 people
- 350 g fresh prawns peeled and ‘deveined’
- 2 tsp red chilli flakes
- 2 tbsp vegetable oil
- 6 cm cinnamon stick
- 3 cm ginger peeled and finely chopped
- 6 cloves garlic peeled and finely chopped
- 2 green chillies finely chopped
- 10 curry leaves
- 1 tomato large, ripe, finely chopped (or tinned plum tomato)
- 2 tbsp tomato ketchup
- 1 tbsp tomato paste
- 2 tsp coconut vinegar or apple cider vinegar
- 4 spring onions trimmed and sliced
- 1 green pepper stalk, seeds and pith removed, cut into 1cm cubes
- Put the prawns in a bowl with half the chilli flakes and half a teaspoon each of salt and pepper, and leave to marinate for an hour.
- Heat the oil in a wok on medium heat, add the cinnamon, ginger and garlic, and stir-fry until the garlic turns golden brown. Add the remaining red chilli flakes, green chilli and curry leaves, and take off the heat.
- Stir in the tomatoes, paste and ketchup, put back on the heat and stir-fry for three to four minutes. Add the vinegar and spring onions, and stir-fry on a medium heat for six to eight minutes, until the sauce is thick and glossy.
- Add the onions, green peppers and prawns, stir-fry on high heat for five to seven minutes, until the prawns are pink and cooked through, then add sugar and salt to taste.
- Tip out on to a platter, garnish with chopped fresh coriander and sliced spring onions, and serve hot.