Berbere Spiced Chickpea Soup
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Gluten Free, Coeliacs, Dairy Free, Nut Free
1 to 2 tablespoons olive oil
500g raw tiger prawns (or cooked prawns)
One pack of Sri Lankan Curry Sauce
Sri Lankan Prawn Curry
Heat the oil in a pan and stir-fry the raw prawns until just pink. (If using already cooked prawns, just stir fry them for a few moments).
Add the pack of Sri Lankan Curry Sauce, stir and bring to a simmer.
Serve hot with rice.
This sauce is also good with vegetable, fish, chicken, lamb or beef.