John Torode's sour prawn curry

We’re giving you not one, but two beautiful beaches today as we join John Torode live from Anantara Tangalle - his second stop along the beautiful Sri Lankan coast.

And he's knocking up a fresh and tasty prawn curry.

See more from John on John and Lisa's weekend kitchen

Ingredients

1kg raw king prawns, shell on, tail peeled

1 tsp ground black pepper

1 tsp turmeric

1 tsp curry powder

2 tbsp veg oil

5cm piece of pandan leaf, roughly chopped or torn (optional)

big handful of fresh curry leaves

2 small shallots, sliced

2 cloves of garlic, roughly chopped

thumb of ginger, peeled and crushed

1 tbsp dried chilli flakes

2 very ripe tomatoes chopped

salt

50ml black tamarind (or use 1 tsp vinegar in 50ml water)

1 small green pepper (or malu miris), seeds removed, sliced

small amount of jaggery (brown sugar)

Method

• Put the prawns in a large bowl. Sprinkle with black pepper, turmeric and curry powder and mix, then leave for 10–15 minutes.

• Heat a pan over a high heat and add the oil. Add the pandan leaf and curry leaves, then the shallots cook for a minute.

• Pound the ginger and garlic to a paste, add the chilli flakes then drop in to the pan and cook for a minute.

• Stir really well and add the prawns - make sure the heat is really high. Stir and add the tomatoes, tamarind, pepper and salt and place a lid on the pan. Leave to cook for 3 minutes over a very high heat, or until the prawns are cooked through. Serve immediately with the salad.

Location of today's filming was Anantara in Tangalle.