SRI LANKAN PRAWN CURRY INGREDIENTS

Oil 2 tablespoons Onion 2, chopped Garlic 3 cloves, chopped Mustard seeds 3 teaspoons Curry powder 2 teaspoons Ground turmeric 1 teaspoon Salt ¾ teaspoon Ginger 3 cm piece, peeled and grated or finely chopped Coconut milk 400 ml can Shredded coconut ½ cup Crushed tomatoes 400 gm Tamarind purée 2 tablespoons Lemon 1, juice Brown sugar 1 tablespoon Prawns 600 gm, raw, shelled, with the tails left on (king tiger prawns are great if within budget but any raw prawns will do) To serve:

Toasted shredded coconut

Fresh red chilli chopped

Steamed rice

METHOD

Heat oil in a wok or large heavy-based frying pan on medium heat. Cook onion for 8-10 minutes or until golden. Add garlic, mustard seeds, curry powder, turmeric, salt and ginger and continue cooking for two minutes, stirring constantly, until spices are fragrant. Stir in coconut milk, shredded coconut, tomatoes, tamarind purée, lemon juice and sugar. Simmer for about 8-10 minutes to allow sauce to reduce slightly.

Add prawns and continue to cook for about five minutes or until prawns are just cooked through.

Season to taste with more salt if needed.

Garnish with some toasted shredded coconut and chilli. Serve with rice.

Try this:

If you can’t find tamarind purée, replace with two tbsp lemon juice mixed with two tsp brown sugar.