Recipe source : The Flavours magazine, Vol 11 Issue 2 No. 40 Sept - Oct 2003
This fine cuisine hails from Sri Lanka. I find this dish wholesome and having a good balance of the various food groups. I like this type of recipe which has protein and vegetables all in one dish, which means the lazy me do not have to cook a few different dishes for the day!
We like the mild blending of spices with the prawns and vegetables. It tasted like a mild curry yet no coconut milk nor curry powder was used in this excellent prawn dish.
500g medium-sized prawns ( remove shells but keep the tails )
1 tsp turmeric
90g shallots, peeled whole
2 medium-sized onions, sliced
1 tbsp ginger, minced
1 tbsp garlic, minced
2 sprigs curry leaves
1 pandan (screw-pine) leaf, cut into 1 cm sections
1 small stick of cinnamon
4 bird's eye chillies, cut
1 capsicum, cut
2 tomatoes, cut into wedges
2 tbsp water ( I used 1/3 cup water )
1 lime, juiced
1 tsp ground black pepper
1 tsp salt
1/2 tsp sugar ( I added sugar to taste )
Top : onions
Middle : shallots
Bottom : cinnamon stick
Top left : capsicum. Top right : tomato
Bottom left : curry leaves. Bottom right : chilli padi
1. Season prawns with turmeric powder.
2. Heat 2 tbsp oil in a pan and fry shallots, onions, ginger, garlic, curry leaves, cinnamon and chillies. Stir-fry for a minute or until fragrant.
3. Add prawns and fry for another minute over high heat.
4. Add capsicum, tomatoes, water and lime juice.
5 Cook until almost dry.
6. Season to taste.
I am submitting this post to Asian Food Fest : Indian Subcontinent
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I am also linking this to Cook-Your-Book #12
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