Tiger Prawns, grey prawns or shrimp would do well for this. Prawns happen to be my favourite type of seafood…errr, ok, make that a close second, since Crab just edged it out…..but nevertheless, high enough on the list to make my mouth water every time I think of a prawn curry!
When preparing seafood, it must never be overcooked. A few minutes of cooking is all it requires. My recipe for a scintillating Sri Lankan prawn curry, which I fondly refer to as “Southern Prawn Curry” is as follows:
Ingredients:
- Prawns 500g
- Ginger 1″ piece
- Garlic 4 cloves
- Oil 2 table spoons
- Mustard seeds 1/2 teaspoon
- Onion 1
- Green Chillies 2
- Cardamons 3 cloves
- Cinnamon 3″ stick
- Curry leaves 10
- Unroasted curry powder 2 teaspoons
- Chillie powder 1 teaspoon
- Turmeric 1/4 teaspoon
- Tomato 1 (large)
- Thick coconut milk 200ml
- Coriander leaves
- Salt & Pepper
Method:
Clean and devein prawns, then add unroasted curry powder, chillie powder, turmeric, salt and pepper and marinade for 1/2 hour. Heat oil on medium heat, add mustard seeds, garlic, ginger, chopped onion, curry leaves, sliced green chillies, cloves, cardamons and cinnamon.
Fry until onions turn golden brown. Add marinated prawns and stir fry until prawns are well coated. Add chopped tomato and 50ml water, and cook on medium heat for 3-4 minutes. Add coconut milk and simmer uncovered for a further 5 minutes. Garnish with coriander leaves.
The end result is a wonderfully red prawn curry that will drive your taste buds wild!
Flava8 