A video recipe on how to make an Sri Lankan Prawn Curry, a recipe from SBS Food Safari TV show.
Ingredients
30 curry leaves
10 eschallots, sliced
12 cloves garlic, sliced
1 knob ginger
10 whole prawns, cut into pieces (heads removed)
1 tbsp fenugreek
5 cardamom pods
2 tbsp cumin powder
4 tbsp coriander powder
2 cinnamon sticks
½ tbsp fish curry powder
¾ tbsp chilli powder
1 tbsp turmeric
1 piece goraka
1 pandanus leaf
5 cloves
2 tbsp paprika
2 long green chillies
Salt
500ml coconut milk
Coconut oil or ghee
5 prawn heads
500ml coconut milk
Prawns (for final dish) heads removed and peeled
Juice of ½ lemon
Fresh coriander, to garnish
Pickles and steamed samba rice, to serve
Directions
Curry Sauce
Heat oil or ghee and add curry leaves, eschallots, garlic and ginger and cook until the eschallots are translucent.
Add chopped prawns and spices, stirring all the time.
Stir in 500ml coconut milk, and salt to taste. Cook gently for 8 to 10 minutes.
Meanwhile take the prawn heads and grind to a paste in a food processor, strain through a fine sieve. Mix strained prawns with 500 ml of coconut milk.
Add prawn & coconut mixture to the spice mixture and simmer without boiling. Remove from heat.
Curry Prawns
Arrange peeled prawns in pairs in pan.
Strain curry sauce over prawns until just covered. With lid on, simmer prawns gently in curry sauce until cooked.
Squeeze over the juice of ½ lemon.
Layer prawns in stacks with coconut and kangkung sambal between the prawns, spooning some of the sauce over, and garnish with fresh coriander.
Serve with rice and pickles.