Sri Lankan Prawn Curry

I’m constantly amazed just how splendid Southern Indian and Sri Lankan food can be. The freshness and tastiness of their seafood dishes is quite unlike any other place on earth. What makes this dish so great is that it’s very quick and simple to prepare. There’s not complex paste to create, no marination – it’s all done within 10 minutes! Don’t let the short cooking time fool you into thinking this dish doesn’t deliver in flavour either – it’s simply brimming over with taste! One of the highlights of the year so far!

2 tablespoons coconut oil (or vegetable oil)
¼ teaspoon fenugreek seeds
¼ teaspoon mustard seeds
4cm cinnamon stick
10-12 curry leaves
1 small onion (chopped)
1 teaspoon crushed fresh ginger
1 teaspoon crushed fresh garlic
¼ teaspoon ground turmeric
¼ teaspoon chilli powder
½ teaspoon sweet paprika
1 teaspoon curry powder
1 teaspoon salt
2 tomatoes (very finely chopped)
24 raw green prawns (peeled and deveined)
¾ cup coconut milk
½ lime (juice of)
2 tablespoons fresh coriander
2 spring onions (cut into 2cm slices)

Heat the coconut oil over a moderate heat in a wok, when hot add the fenugreek seeds, mustard seeds, cinnamon stick and curry leaves and let them sizzle for 20 seconds. Add the onion, garlic and ginger, reduce the heat then stir fry gently for 3-4 minutes. Add the turmeric, chilli powder, paprika, curry powder, salt then the tomatoes and stir until the tomatoes form a pulp (about 3 minutes). Add 125ml water, the coconut milk and then the prawns. Simmer for 3-4 minutes until the prawns are cooked through then remove from the heat. Stir in some lime juice to your taste then serve.

Sprinkle with fresh coriander and spring onion and serve with fluffy basmati rice.

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