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.
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.
Power Cut Prawn Curry Recipe (serves 2 as a large portion or 3)
- 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
- 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.
There is always a silver lining behind every cloud! 🙂