Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

450 g Prawns
50 g Onion
4 Cloves garlic
2 sl Ginger
1 Chilli
2 Tomatoes
2 Cloves
2 Cardamoms
50 ml Oil
-sprig curry leaves
1/2 Stem lemon grass
1 ts Chilli powder
2 ts Paprika
1 Cm cinnamon stick
1/2 ts Fenugreek
1 ts Salt
1/2 ts Turmeric
100 ml Thin coconut milk
100 ml Thick coconut milk
1 ts Lime juice
1 ts Curry powder

Wash, shell and de-vein the prawns. Rinse under running water and pat
dry. Chop the onion, garlic and ginger and slice the chilli 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, chilli 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 thick coconut milk and simmer
gently for 10 minutes. Sprinkle with lime juice and teaspoon of curry
powder before serving. From: "A taste of Sri Lanka" by Indra
Jayasekera, ISBN 962 224 010 0

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