Thakkali isso (prawn and tomato curry)
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 450 | grams | Prawns |
| 50 | grams | Onion |
| 4 | Cloves garlic | |
| 2 | slices | Ginger |
| 1 | Chilli | |
| 2 | Tomatoes | |
| 2 | Cloves | |
| 2 | Cardamoms | |
| 50 | millilitres | Oil sprig curry leaves |
| ½ | Stem lemon grass | |
| 1 | teaspoon | Chilli powder |
| 2 | teaspoons | Paprika |
| 1 | Cm cinnamon stick | |
| ½ | teaspoon | Fenugreek |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Turmeric |
| 100 | millilitres | Thin coconut milk |
| 100 | millilitres | Thick coconut milk |
| 1 | teaspoon | Lime juice |
| 1 | teaspoon | Curry powder |
Directions
Wash, shell and de-vein the prawns. Rinse under running water and pat dry. Chop the onion, garlic and ginger and slice the chilli and tomatoes. Crush the cloves and cardamoms. Heat the oil and when hot add the curry leaves, lemon grass, onion, garlic and ginger. Cook for a couple of minutes then the tomato, chilli powder, paprika powder, cinnamon stick, fenugreek, salt and turmeric. Add the prawns and mix well. Toss for about 5 minutes. Pour in the thin coconut milk, blend well and cook for 5 minutes Add the thick coconut milk and simmer gently for 10 minutes. Sprinkle with lime juice and teaspoon of curry powder before serving. From: "A taste of Sri Lanka" by Indra Jayasekera, ISBN 962 224 010 0