| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
Hakka |
Main dish |
1 |
Servings |
INGREDIENTS
| 450 |
g |
Prawns |
| 50 |
g |
Onion |
| 4 |
|
Cloves garlic |
| 2 |
sl |
Ginger |
| 1 |
|
Chilli |
| 2 |
|
Tomatoes |
| 2 |
|
Cloves |
| 2 |
|
Cardamoms |
| 50 |
ml |
Oil sprig curry leaves |
| 1/2 |
|
Stem lemon grass |
| 1 |
ts |
Chilli powder |
| 2 |
ts |
Paprika |
| 1 |
|
Cm cinnamon stick |
| 1/2 |
ts |
Fenugreek |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Turmeric |
| 100 |
ml |
Thin coconut milk |
| 100 |
ml |
Thick coconut milk |
| 1 |
ts |
Lime juice |
| 1 |
ts |
Curry powder |
INSTRUCTIONS
Wash, shell and de-vein the prawns. Rinse under running water and pat dry.
Chop the onion, garlic and ginger and slice the chilli and tomatoes. Crush
the cloves and cardamoms. Heat the oil and when hot add the curry leaves,
lemon grass, onion, garlic and ginger. Cook for a couple of minutes then
the tomato, chilli powder, paprika powder, cinnamon stick, fenugreek, salt
and turmeric. Add the prawns and mix well. Toss for about 5 minutes. Pour
in the thin coconut milk, blend well and cook for 5 minutes Add the thick
coconut milk and simmer gently for 10 minutes. Sprinkle with lime juice and
teaspoon of curry powder before serving. From: "A taste of Sri Lanka" by
Indra Jayasekera, ISBN 962 224 010 0
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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