Tag Archives: Prawn curry

Power Cut Prawn Curry

Now unless you live in Sri Lanka, I am 99% sure that you will have absolutely no idea of what I am talking about except for the prawn curry bit.

Basically, Sri Lanka has had some “issues” with island-wide electricity supply since Sunday the 13th of March when the entire country was without power for around 8 hours due to an explosion at a major power station. This caused another major power station to malfunction and (so we have been informed by various media sources and politicians here – make of that what you wish) that the latter power station was not built according to international standards and hence it is needing huge repairs, so daily power cuts of seven and half hours have been imposed throughout the country. Five and a half during the day and two at night. The citizens, residents and I expect the tourists not lucky enough to be in hotels with a generator are pretty pissed off. And with the power cuts come water cuts. A whole big barrel of laughs NOT.

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Life by candlelight

People do take things like this in their stride though and Sri Lankans, who are notoriously laid back (in a great way) particularly so. People flocked to Twitter, Facebook and Instagram with funny photos, comments and memes (#PowerCutSL). I meanwhile decided, as I didn’t want my laptop battery to die, to cook a yummy prawn curry. I had plenty of gas for cooking and plenty of candles (and wine!) so it really made the night time power cut bearable. Therefore, I thought I would share the recipe with you.

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Power Cut Prawns

Power Cut Prawn Curry Recipe (serves 2 as a large portion or 3)

Ingredients

  • 20 large prawns, shelled and keep some heads aside
  • 6 garlic cloves, sliced
  • 3 – 4 stems of curry leaves or 30 to 40 leaves
  • 1 thumb size of fresh ginger, sliced
  • 3/4/5 long green chillies, sliced (up to you!)
  • 2-3 small red onions, sliced
  • 4 cardamom pods, squashed
  • 1 tbsp. fenugreek seeds
  • 1 cinnamon, stick broken
  • 4 cloves
  • 1 tsp. fennel seeds
  • 2 tbsp. ground cumin
  • 2 tbsp. ground coriander
  • 1 tbsp. red chilli powder
  • 1 tbsp. ground turmeric
  • 1L coconut milk (fresh is best, but I used the powdered milk and cans will be just as good)
  • Oil (I used virgin coconut oil)
  • Salt & pepper to taste
  • Lime to taste

Method:

  • In a large frying pan, add a little oil and cook the prawns in batches of 8 to 10 at a time, or about 1.5-2 minutes depending on the size of the prawn. Keep aside to cool
  • In a large saucepan, heat the whole spices and cook until toasted and aromatic.  Add your oil to the pan and then add the garlic, curry leaves, ginger, chilli and shallots. Cook for 2 mins.
  • Deshell the prawns and put the prawn heads in the saucepan with the spices.
  • Add the rest of the powdered spices with the coconut milk and simmer for 15 minutes. Strain to remove prawn heads.
  • Pour the sauce over the prawns in the frying pan, and season with salt, pepper and some fresh lime juice and you are ready!

Serve with rice and wedges of lime.

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Power Cut Prawn Curry

There is always a silver lining behind every cloud! 🙂

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Filed under Fish recipes, Healthy food, Sri Lankan food & recipes, Sri Lankan life

Spicy Prawn Curry (by request)

In this section I will post about Sri Lankan food and recipes. If there is anything you have eaten in Sri Lanka or in a Sri Lankan restaurant elsewhere and you would like to know to know how to make it at home, let me know and I will ask my friends here in Sri Lanka for their version or post from my collection of Sri Lankan cookbooks.

This is a recipe for a Spicy Prawn Curry:

Spicy Prawn Curry

Spicy Prawn Curry

Ingredients

500 g prawns – you can use large king prawns or smaller varieties

1 small stick cinnamon

1/2 tsp fenugreek seeds

Sprig of fresh curry leaves (if not available you can use bay leaves)

1 stem fresh lemon grass, bruised

or 2 strips lemon rind

1 strip rampe leaf (if not available chop up one leek very finely)

1/2 tsp ground turmeric

1-2 tsp chilli powder

1 tsp salt or to taste

2 cups thick coconut milk (fresh is best but canned is possible)

Lime or lemon juice to taste

Method

Wash prawns and remove the heads and carefully take out the veins, but leave the rear of prawns with shells intact. Put all ingredients, except the prawns and lime juice into a saucepan. Stir in one cup of water and bring slowly to simmering point. Simmer uncovered for five minutes. Add prawns and lime juice and stir. Simmer for a further five minutes. Add more salt and lime juice if necessary and serve with boiled rice or bread.

This recipe is all about the prawns so I have not included onions or garlic but only spices. Spicy food is loved by most people and the spices blended in this curry will give the prawns a delicious twist.

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Filed under Fish recipes, Healthy food, Sri Lankan food & recipes