This curry is like a tummy hug. The perfect balance of heat and spice to match the seafood.
Sri Lankan Curry With Prawns & Ling
- 500 grams Prawns cleaned and deveined
- 500 grams Ling cut into chunks about 3 cm long
- 3 tablespoons desiccated coconut
- 1 tablespoons mustard Seeds
- 30 grinds Black pepper
- 1/2 teaspoon Curry powder
- 1/2 teaspoon Turmeric powder
- 1/2 teaspoon Red Chilli flakes ground
- 1 Onion finely chopped
- 2 teaspoons Garlic minced
- 1 inch Ginger minced
- 5 Cardamom pods
- 1 cup Coconut cream
- 1 Lemon juiced
- Salt to taste
- Oil for frying
- Cashew nuts
Marinate the deveined and de-headed prawns in lemon juice and a pinch of salt, set aside
In a heavy based fry pan, add desiccated coconut dry roast over low heat until coconut turns golden brown. Approx 1-2 mins.
Remove from heat place in a bowl and leave to cool. Once cooled, add pepper, turmeric, curry powder, red chilli flakes and mix with 2 tablespoons of water. Set aside.
Heat oil in a frying pan over medium heat and add onion and sauté slowly until golden.
Add ginger and garlic to the onion, cook for a minute, stirring.
Add coconut mixture and mustard seeds and stir for 2 minutes. Add 3 tablespoons of water and the cardamom pods and reduce it completely.
You are cooking out the spice mixture.
Add a little salt.
Keep stirring spices over a low heat. When it has thickened slightly add the coconut cream.
Then add the prawns and fish.
Stir gently and cook on low heat until the seafood is cooked through.
Taste during cooking and add more salt if needed. Removed the cardamom pods before serving.
Serve with steamed rice. Top with cashews and coriander.