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Sri Lankan Prawn Curry
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Ingredients | |
prawns, (cooked or raw, shelled and deveined - enough for 2 people) | |
1 tablespoon(s) | rapeseed oil |
½ medium | onion, (s) (chopped) |
½ teaspoon(s) | tumeric powder |
½ teaspoon(s) | fenugreek seeds, (not ground fenugreek) |
2 inch(es) | cinnamon stick, (s) |
5 | curry leaves, (fresh or the equivalent dried and crumbled) |
1 teaspoon(s) | fresh ginger, (grated) |
3 clove(s) | garlic, (grated) |
2 oz (ounce) | creamed coconut, (crumbled) |
1 teaspoon(s) | chilli powder |
5.27 fl oz (fluid ounces) | water |
1 pinch | salt |
½ | lemon, (s) (unwaxed, juice of) |
Method
Heat pan on a medium heat. When hot add the oil.Meanwhile, make sure the other ingredients are organised. Once oil is hot, fry onions until lightly browned. Add the turmeric, fenugreek seeds, cinnamon, curry leaves, ginger and garlic and fry for 1 min.
Add the coconut, chilli powder, water and salt and bring slowly to the boil. Reduce heat and simmer until the coconut is dissolved.
Add the prawns and bring back to the boil then simmer slowly for 5 min until prawns or just cooked.
Remove from heat and stir in the lemon juice.
Recipe uploaded with Shop'NCook for iPhone.
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