RECIPES OF SRI LANKA

Prawns and Lemon Grass Curry
 

Ingredients

1 kg

1/4 tsp

1/4 cup

1 tsp

1/4 tbsp

1 tbsp

15 gm

1 tsp

1 tbsp

1 tbsp

3 cloves

2 tsp

1 medium

1/4 cup

1/2 tsp

410 gm

1 tsp

King prawns (uncooked)
Chili powder
Lemon juice
Black mustard
Cider vinegar
Fresh ginger (grated)
Ghee
Brown sugar
Oil
Tomato paste
Garlic (crushed)
Plain flour
Onion (chopped)
Water
Ground turmeric
Can tomato (crushes)
Ground cumin

1. Shell and devin prawns, leaving tails intact
2. Combine prawns, lemon juice and vinegar in medium bowl, cover and refrigerate for 30 minutes
3. Heat ghee and oil in medium saucepan, add garlic and onion. stir over medium heat for about 2 minutes or until onion are soft
4. Stir in cumin, turmeric, chili powder, seeds, ginger and sugar, and stir over medium heat for about 1 minute or until seeds begin to pop
5. Add paste, then blended flour and water. stir in untrained crushed tomatoes, bring to boil, reduce heat, simmer, uncovered, for about 10 minutes or until mixture thickens slightly
6. Add prawn mixture, stir over medium heat for about 4 minutes or until prawns are tender