This curry is like a tummy hug. The perfect balance of heat and spice to match the seafood.
Sri Lankan Curry With Prawns & Ling
Servings 4
Ingredients
- 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
Garnish
- Coriander
- Cashew nuts
Instructions
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Marinate the deveined and de-headed prawns in lemon juice and a pinch of salt, set aside
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In a heavy based fry pan, add desiccated coconut dry roast over low heat until coconut turns golden brown. Approx 1-2 mins.
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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.
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Heat oil in a frying pan over medium heat and add onion and sauté slowly until golden.
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Add ginger and garlic to the onion, cook for a minute, stirring.
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Add coconut mixture and mustard seeds and stir for 2 minutes. Add 3 tablespoons of water and the cardamom pods and reduce it completely.
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You are cooking out the spice mixture.
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Add a little salt.
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Keep stirring spices over a low heat. When it has thickened slightly add the coconut cream.
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Then add the prawns and fish.
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Stir gently and cook on low heat until the seafood is cooked through.
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Taste during cooking and add more salt if needed. Removed the cardamom pods before serving.
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Serve with steamed rice. Top with cashews and coriander.
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