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.
Topic: Prawn Ceylon (Read 12257 times)
