As you all know Sri Lanka is an island, we have lots of sea food dishes in our meals. Prawns are the most popular and also very special dish in occasions, parties and also in our day to day meals.
Even prawns are little bit expensive, most of Sri Lankans love to eat prawns as I know. We have so many ways to cook prawns, but prawns curry is the most popular way of cooking because we love to eat spicy food a lot. (If you don’t like to eat so much spicy, reduce the amount of chili powder.)
Try the recipe by your self too. I hope you also will love the dish as we all Sri Lankans do 🙂
Good luck with the recipe.
INGREDIENTS: 200g tiger prawns 2 cups coconut milk 1 onion – sliced 3 cloves of garlic –sliced ½ of a lime – juice 1 x 1.5cm cinnamon piece 5 – 6 curry leaves 1 teaspoon Sri Lankan raw curry powder 1 ½ teaspoons Chili powder ¼ teaspoon turmeric ½ teaspoon toasted chili powder (optional) 5 – 6 tablespoons oil Salt to taste
Place the onion, garlic, cinnamon, curry leaves, turmeric, chili powder, Sri Lankan raw curry powder, coconut milk & salt a medium size saucepan and mix it well. Then add the tiger prawns into the saucepan and keep it on medium high heat for nearly 15 minutes.
Then transfer the curry into another bowl and add the oil into the saucepan. When the oil is ready fry the each side of prawns for nearly 5 – 6 minutes. When the frying part is over add the toasted chili powder into the prawns and mix it well. Then add the curry into the prawns and let it be on low heat for nearly 5 – 10 minutes.
Add the lime juice, and give a quick stir.
Taste for salt.
(Stir the curry while you are cooking. If you don’t, the coconut milk will get curdle.)
SERVING: You can have this prawns curry with any kind of rice, noodles, bread or anything.
NOTES: If you don’t like to use the same saucepan for frying the prawns, you can use another one.