Prawn Curry

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Sri Lankan Prawn Curry 


Ingredients 

  • 500g shrimps/prawns, deveined (1.1 pounds)
  • 2 tablespoons oil
  • 2cm piece cinnamon
  • 2 small pieces of pandan leaves (If you don’t have this at home, you can skip this)
  • 1 curry leaves sprig
  • 1 onion, chopped
  • 2cm piece ginger, chopped
  • 5 garlic cloves, chopped
  • 1 tomato, cut into pieces
  • ½ teaspoon pepper
  • 1 teaspoon roasted curry powder (Recipe will be uploaded)
  • ½ teaspoon turmeric
  • ½ teaspoon chilli powder
  • 1 teaspoon salt (to taste)
  • ½ cup water (250ml, 8.5oz)
  • 2 cups coconut milk (500ml, 17oz)
  • Handful of moringa leaves
  • Juice of 1 lemon (to taste)


Method

  • Heat oil in a large frypan or saucepan over medium heat.

  • Add cinnamon, pandan leaves and curry leaves sprig. Cook for 30 seconds.
  • Add chopped onion and cook until translucent. Stir constantly to prevent the onion from burning.
  • Add ginger and garlic. Cook for two minutes. Do not let the garlic burn, otherwise it will have a bitter taste.
  • Add tomatoes and cook for 3 minutes. You don’t have to fully cook the tomatoes at this stage as they will get cooked in the process of making the curry. Stir constantly while adding ingredients.
  • Add pepper, curry powder, turmeric, chilli powder and salt. Give it a good mix and cook for 30 seconds.
  • Add water and stir. Cover and bring to a boil. 
  • Add coconut milk. Stir and bring to a simmer. Stir constantly to prevent coconut milk from curdling
  • Add shrimps/prawns and cook for a further 5 minutes or until prawns are cooked through.
  • Add moringa leaves. Cook for a minute.
  • Take off the heat and lemon juice.
  • Serve with rice, bread or roti

 

Enjoy!!!

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