Prawn curry

Prawn curry

By
From
Sri Lankan Flavours
Serves
4
Photographer
Craig Wood

Ingredients

Quantity Ingredient
1 tablespoon vegetable oil
1/4 teaspoon fenugreek
1/4 cup onion, diced
1/2 cinnamon stick
10 cm piece rampe
8 curry leaves
1/2 teaspoon ginger, crushed
1/2 teaspoon garlic, crushed
1 cup tomatoes, diced or canned
1/4 teaspoon ground turmeric
1/4 teaspoon chilli powder
1/2 teaspoon sweet paprika
1 teaspoon curry powder
1/4 teaspoon ground mustard seeds
1 teaspoon salt
750g green prawns, shelled and deveined
1/2 cup water
3/4 cup coconut milk
1 tablespoon lemon juice

Method

  1. Heat oil in a pan over medium heat. Add fenugreek, onion, cinnamon, rampe, curry leaves, ginger and garlic and cook until golden brown – about 1 minute. Add the tomatoes, turmeric, chilli powder, paprika, curry powder, ground mustard seeds and salt, and cook for another 2–3 minutes.
  2. Add the prawns, stir vigorously and cook for a minute, stirring continuously. Add water, cover and bring to boil. Cook until prawns are opaque. Remove lid, add coconut milk, stir through and return to the boil briefly.
  3. Remove from heat, add the lemon juice and stir through. Leave to stand for a minute or two before serving, accompanied by rice.
Tags:
Sri Lankan Flavours
Channa
Dassanayaka
Asian
South East Asian
Southeast Asian
Sri Lankan
South-East Asian
Ceylon
Singhalese
SBS
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