| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains, Dairy |
Hakka |
Fish, Main dish |
1 |
Servings |
INGREDIENTS
|
|
———> source <——— |
|
|
"A taste of Sri Lanka" |
|
|
By Indra Jayasekera |
| 450 |
g |
Prawns |
| 50 |
g |
Onion |
| 4 |
|
Garlic cloves |
| 2 |
sl |
Ginger |
| 1 |
|
Chile |
| 2 |
|
Tomatoes |
| 2 |
|
Clove |
| 2 |
|
Cardamom |
| 50 |
ml |
Oil |
|
|
Curry leaf sprigs |
| 1/2 |
|
Lemon grass stem |
| 1 |
ts |
Chile powder |
| 2 |
ts |
Paprika |
| 1 |
cg |
Cinnamon stick |
| 1/2 |
ts |
Fenugreek |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Turmeric |
| 100 |
ml |
Coconut milk, thin |
| 100 |
ml |
Coconut milk, thick |
| 1 |
ts |
Lime juice |
| 1 |
ts |
Curry powder |
INSTRUCTIONS
THAKKALI ISSO
PRAWN AND TOMATO CURRY
===========================> Directions <========================
Wash, shell and de-vein the prawns. Rinse under running water and pat dry.
Chop the onion, garlic and ginger and slice the chile 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, chile 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
Coconut milk, thick and simmer gently for 10 minutes. Sprinkle with lime
juice and teaspoon of curry powder before serving.
ISBN 962 224 010 0
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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