Topic: Prawn Ceylon

[curryqueen]

Anyone with a good Prawn Ceylon recipe?  For some reason these days bir take-aways where I live tend to make it mild, it always used to be one of the hottest ones a few years ago.  Would appreciate any feedback at all.

[woodpecker21]

hi cq
try this link http://www.recipesource.com/ethnic/asia/indian/restaurant-curry1.html there are other recipes aswell but it seems about right to add these ingredients to the base you are using. having never had a ceylon before.

hope this helps

regards
gary

[Fat Les (Banned for removing own posts!)]

Hi CurryQueen 

To my mind, a Ceylon is simply a hot curry with coconut?  Therefore, if I made a Prawn Ceylon, I would use a Madras Curry Base (e.g. http://www.curry-recipes.co.uk/curry/index.php/topic,950.0.html) and:

• dry fry a couple of table spoons of fine desiccated coconut, unit golden brown, and add it in step 6 and/or
• add 100ml or so of coconut milk in step 6 (instead of the Curry Stock or water), and/or
• add a couple of table spoons of coconut powder in step 6, and/or
• add 50g or so of creamed coconut in step 6

If I wanted it hotter, I'd add more chilli powder to the Madras Paste/Base at the beginning
If I wanted it a little more sour, I'd add more lemon juice in step 6 (alternatively, I'd use 1/2tsp or so of tamarind pulp).

I'd add the prawns towards the end and heat for a few minutes until cooked (being mindful that they will generally make the sauce thinner as they release water).

Hope this helps? 

[Fat Les (Banned for removing own posts!)]

Was this of any help CurryQueen?

[parker21]

hi cq
pc has a recipe in his curry bible but i'm not sure how much help it will do you will try to post it just for you
regards
gary

[Chilli Prawn]

Here is my contribution.  You can make it as hot as you like, but Sri Lankans don't make many hot curries as the norm, but they do use plenty of coconut and most on their curries are seafood/fish based.

Happy cooking

C P

Ceylon Prawn Curry

Ingredients for the curry

1kg    fish (cubed)
1    medium onion, chopped
3    cloves garlic, chopped
1 tsp    finely grated fresh ginger
1    small stick cinnamon
1/4 tsp    fenugreek seeds
Large pinch    curry leaves
1    Small stem lemon grass, bruised
1    fresh red chilli, chopped
1 tblsp    Ceylon curry powder (see recipe below)
1 tsp    salt
1 1/2 cups   coconut milk/cream
   Squeeze lemon juice
   Ghee/oil

Method:
?   Prepare prawns:
?   Fry onion, garlic, chilli and ginger.
?   Add all other ingredients, coconut milk and lemon juice (except prawns).
?   Fry for 1 minute.
?   Add coconut milk, and simmer for 5 minutes until the spices are infused.
?   Add prawns and lemon juice,
?   Simmer for 5 minutes.
?   Add water if needed.

Ingredients - CEYLON CURRY POWDER

In Sri Lankan cooking, one of the main characteristics is that the spices are dark roasted.

This makes 4-6 tablespoons

1 cup    coriander seeds
1/2 cup    cumin seeds
1 tblsp   fennel seeds
1 tsp    fenugreek seeds
1    cinnamon stick
1 tsp   whole cloves
1 tsp   cardamom seeds
2 tblsp   dried curry leaves
3    red chillies

Method - Ceylon Curry Powder

In a dry pan over low heat roast the coriander, cumin, fennel and fenugreek individually. Why, because each spice roasts at a different rate. Stir the spice constantly until it becomes a dark brown colour, but not burned, (this takes practice).

When cool, place all ingredients in a blender and blend on high speed until combined.
Store in an airtight jar in a dark area.

[Mooelga]

Hey,

I was planning on making this recipe, but how much in grams, is a cup in this recipe? I thought a cup was a measure of liquid, so now I'm all confused!

[Cory Ander]

Hi Mooelga,

You're quite right, a "cup" is a volume measure and not a weight measure. 

A "metric cup" is 250ml, so I suggest you use this volume of coconut milk and coriander seeds and half that volume of cumin seeds.