Sinhalese Devilled Prawn
Succulent prawns. An overload of caramelised onions. A kick of fiery chillies. A sprinkle of fragrant curry powder . A kiss of coconut milk. Bliss indeed
Ingredients
- 10-12 medium sized prawns (with head and tail), deveined
- 2 onions cut into thin slices
- 1 red bell pepper cut into cubes
- 1 capsicum cut into cubes
- 1 tsp ginger finely chopped
- 1 tsp ginger julienned
- 1 tsp garlic finely chopped
- 2 tbsp spring onions cut into half inch pieces
- 4-5 green chillies chopped
- 8-10 curry leaves
- 1/4 tsp mustard seeds
- 1 tsp turmeric powder
- 1/2 tsp red chilli powder
- 1 tsp curry powder
- 2 tsp red chilli flakes
- 2 tbsp light soy sauce
- 1/3 cup coconut milk
- 5 tbsp oil
For Curry Powder
- 2 tbsp coriander seeds
- 1 tbsp cumin seeds
- 1 tsp fennel seeds
- 1/2 tsp mustard seeds
Instructions
- Marinate the prawns with a little turmeric powder and salt.
- Heat oil in a pan, sauté the prawns over high heat for 3-4 minutes. Take them out in a bowl. Keep aside.
- Into the same oil, throw in the mustard seeds and curry leaves. Allow them to splutter.
- Add the sliced onions, fry till lightly browned.
- Add the ginger and garlic, stir fry for a further 2 minutes.
- Add the green and red bell pepper, geeen chillies and tomatoes. Sauté for 5-7 minutes.
- Add the soy sauce, red chilli flakes, turmeric powder, half the curry powder, red chilli powder and the sautéed prawns .
- Season with salt, cook over high heat for 5-6 minutes .
- Pour in the coconut milk, cover and cook over medium low heat for another 5 minutes.
- Add a generous sprinkle of the julienned ginger, spring onions and remaining curry powder. Give it all a hearty mix. Switch off the flame. Serve hot.
For Curry Powder
- Dry roast all the ingredients until you get a beautiful aroma. Allow the spices to cool to room temperature. Grind to a fine powder. Store in a air tight container.