Dr Joy RJ
About the Recipe
This delicious recipe is an anti-inflammatory recipe that is also FODMAP friendly.
Ingredients
2 tablespoons garlic-infused olive oil
1 cayenne pepper, finely chopped
4-5 curry leaves
400g prawns, cleans and peeled
1/4 teaspoon turmeric powder
1 teaspoon cinnamon
1 teaspoon cumin seeds
1 cup canned diced tomatoes
Salt and pepper to taste
2 tablespoon fresh cilantro, chopped
Preparation
Heat the garlic-infused olive oil in a large wok over medium heat.
Add curry leaves, cayenne pepper and cumin sautéing for about 1 minute until sizzling and aromatic.
Add the turmeric and cinnamon and mix well.
Add the tomatoes and cook for 2 to 3 minutes creating a tangy tomato base. The oil should separate in the tomato base.
Add salt and pepper to taste and mix well.
Add prawns over the tomato base in the wok and stir to coat all prawns evenly.
Cover and cook on low to medium heat for 6 minutes.
Flip the prawns in the wok and cook for a further 6 minutes.
Turn off stove and stir in chopped cilantro.