New Update
| Main ingredients | Prawns, Coconut oil, Cinnamon, Fenugreek seeds, Onions, Ginger, Garlic, Lemongrass, Pandan leaf, Curry leaves, Tomato, Curry powder, Prawn stock, Green chillies, Coconut milk, Fresh coriander sprig |
| Cuisine | Sri Lankan |
| Course | Main course seafood |
| Prep time | 15-20 minutes |
| Cook time | 15-20 minutes |
| Serve | 4 |
| Taste | Spicy |
| Level of cooking | Easy |
| Others | Non vegetarian |
Ingredients
- 16-20 medium prawns, peeled and deveined, tails intact
- 2 tablespoons coconut oil
- 1 inch cinnamon
- ½ teaspoon fenugreek seeds
- 2 medium onions, sliced
- 1 tablespoon chopped ginger
- 1 tablespoon chopped garlic
- 1 tablespoon chopped lemongrass
- 1 pandan leaf, roughly chopped
- 10-15 curry leaves
- 1 medium tomato, chopped
- ½ teaspoon turmeric powder
- ½ teaspoon red chilli powder
- 1 tablespoon curry powder
- Salt to taste
- 2 cups prawn stock
- 2-3 green chillies, slit
- 1 cup coconut milk
- Crushed black peppercorns to taste
- Fresh coriander sprig for garnish
- Steamed rice for serving
Method
- Heat coconut oil in a pan, add cinnamon and fenugreek seeds, mix and sauté for a few seconds.
- Add onions, mix and sauté till golden brown. Add ginger and garlic, mix and sauté for 1 minute.
- Add lemongrass, pandan leaf and curry leaves and mix well. Add tomato, mix well and cook on medium heat till soft and pulpy.
- Add turmeric powder, red chilli powder, curry powder and salt and mix well.
- Add prawns and mix well. Add prawn stock and green chillies and mix well. Once the mixture comes to a boil, reduce heat and cook for 4-5 minutes.
- Add coconut milk and crushed black peppercorns, mix well and cook for 2-3 minutes.
- Transfer into a serving bowl, garnish with coriander sprig and serve hot with steamed rice.
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