"rathu Isso Curry" Sri Lankan Red Prawn Curry
- Ready In:
- 35mins
- Ingredients:
- 14
- Serves:
-
6
ingredients
- 750 g small raw prawns
- 1 medium onion, finely chopped
- 3 garlic cloves, finely chopped
- 1 teaspoon fresh ginger, finely grated
- 1 small cinnamon stick
- 1⁄4 teaspoon fenugreek seeds
- 3 -4 curry leaves
- 1 stalk lemongrass, bruised (or 2 strips of lemon rind)
- 1⁄2 teaspoon ground turmeric
- 1 1⁄2 teaspoons chili powder
- 2 teaspoons paprika
- 1 teaspoon salt
- 2 cups coconut milk
- good squeeze lemon juice
directions
- Wash prawns and remove heads but leave shells on ( in Sri Lanka prawns are cooked with the shell on for better flavour).
- Put all ingredients, except lemon juice, into a saucepan and bring slowly to simmering point.
- Simmer uncovered for 20 minutes or until onions are soft.
- Add lemon juice and stir.
- Taste and add more salt or lemon if required.
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RECIPE SUBMITTED BY
Lou van
Dudley, 0
<p><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg border=0 alt=Photobucket /> <br />Happily married and the proud mum of a beautiful daughter aged 5 and a baby son who was born on 10/04/10. Really enjoy cooking and trying new recipes, especially north American, French, Greek and Mexican. Have many cookbooks which I often pick from but love Nigel Slaters recipes and attitude, Charmaine Solomon for her Asian recipes and I am also a subscriber to Good Food Mag. I try to source good quality ingredients particularly meat and organic veg as I believe that <br />good ingredients can make a meal truely special. Have been lucky enough to find a wonderful farmer/butcher in Wales who only sells his own produce which is fantastic and I always stock up on a whole lamb for the freezer when I go there! <br /><img src=http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg alt= /></p>
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