Sri lankan prawn curry

Sri lankan prawn curry

By
From
S is for Sri Lankan
Serves
4
Photographer
Kim Lightbody

Ingredients

Quantity Ingredient
2 tablespoons vegetable oil
1 onion, finely sliced
2 garlic cloves, minced
1 green chilli, deseeded and finely chopped
5-6 curry leaves
1/2 stick lemongrass, bashed
1/2 teaspoon ground turmeric
1/2 tablespoon Sri lankan curry powder
1 teaspoon salt
200ml coconut milk
225g raw tiger prawns, peeled
1 lime, juiced

Method

  1. Heat the oil in a frying pan on a medium heat, then add the onion, garlic, chilli, curry leaves and lemongrass and stir-fry for 10 minutes until the onion is golden brown.
  2. Add the turmeric, curry powder and salt, and stirfry for a further minute before adding the coconut milk. Stir well, then add the prawns. Bring to the boil and simmer for 3–4 minutes until the prawns are just cooked through.
  3. Taste and season as needed with the lime juice and more salt. Serve with rice.
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