Sunday, 31 August 2014

Sri Lankan Prawn Curry

Leave my boyfriend to go spend the last of our Sri Lankan Rupees before boarding our flight home is usually asking for trouble and I have to be honest, some of the ingredients I'm still a little puzzled by
and have no idea what to do with them! But for a select few along with whatever I could find in the cupboard and fridge / freezer, I put to use what I learnt at a Sri Lankan cookery class in Mirissa, and cooked up a deliciously fragrant, cheap curry.

Ingredients (serves 2):
1 red onion, diced
1 garlic clove, crushed
2 inches of ginger, grated
1 green chilli, sliced
2 tsps of turmeric
2 tsps of brown curry powder (from Sri Lanka)
1 cinnamon stick, broken into bits (from Sri Lanka)
4 green cardamom pods (from Sri Lanka)
1 cup of frozen prawns (or your chosen meat / fish)
1/4 of a butternut squash, peeled and cubed (optional)
1 tin of coconut milk
1 cup of rice

1. Fry the onion in a tablespoon of olive oil until softened.
2. Add the ginger, garlic, chilli and spices to the onion and fry for 2-3 minutes, ensuring that the onion is coated in all of the spices.
3. Next add the butternut squash and fry for 5 minutes, again coating them with the spices.
4. Add the coconut milk, bring to the boil and leave to simmer for at least 20 minutes.
5. To make the perfect rice, add 1 cup of rice and 2 cups of water to a pan with a lid and leave to cook, without removing the lid, on a medium heat for 10-15 minutes depending on the pack
6. After about 20 minutes cooking time when the butternut squash has softened, add the frozen prawns and simmer for a further 5 minutes.
7. To finish I added spring onions for decoration, deep fried some poppadoms we bought in a  Colombo food market, and severed with a dollop of pumpkin chutney made by my boyfriend's aunt! De-lish!

Yelly-fi-felly-food-belly x

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