Sri Lanka Thakkali Isso (Prawn & Tomato Curry)
Yield
4 servingsPrep
25 minCook
25 minReady
60 minLow Fat, Low in Saturated Fat, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Prawn and tomato curry | |||
| 450 | grams |
shrimp
|
|
| 50 | grams |
onions
|
|
| 4 | each |
garlic cloves
|
|
| 2 | slices |
ginger
|
|
| 1 | each |
thai chili paste
|
*
|
| 2 | each |
tomatoes
|
|
| 2 | each |
cloves, ground
|
*
|
| 2 | each |
cardamom seeds
|
*
|
| 50 | millilitres |
vegetable oil
|
*
|
| 1 | x |
curry leaves
sprigs |
*
|
| ½ | stem |
lemongrass
|
*
|
| 1 | teaspoon |
chili powder
|
|
| 2 | teaspoons |
paprika
|
|
| 1 | each |
cinnamon sticks
|
*
|
| ½ | teaspoon |
fenugreek
|
|
| 1 | teaspoon |
salt
|
|
| ½ | teaspoon |
turmeric
|
|
| 100 | millilitres |
coconut milk
thin |
*
|
| 100 | millilitres |
coconut milk
thick |
*
|
| 1 | teaspoon |
lime juice
|
|
| 1 | teaspoon |
curry powder
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Prawn and tomato curry | |||
| 4.5E+2 | grams |
shrimp
|
|
| 5E+1 | grams |
onions
|
|
| 4 | each |
garlic cloves
|
|
| 2 | slices |
ginger
|
|
| 1 | each |
thai chili paste
|
*
|
| 2 | each |
tomatoes
|
|
| 2 | each |
cloves, ground
|
*
|
| 2 | each |
cardamom seeds
|
*
|
| 5E+1 | millilitres |
vegetable oil
|
*
|
| 1 | x |
curry leaves
sprigs |
*
|
| 0.5 | stem |
lemongrass
|
*
|
| 5 | ml |
chili powder
|
|
| 1E+1 | ml |
paprika
|
|
| 1 | each |
cinnamon sticks
|
*
|
| 2.5 | ml |
fenugreek
|
|
| 5 | ml |
salt
|
|
| 2.5 | ml |
turmeric
|
|
| 1E+2 | millilitres |
coconut milk
thin |
*
|
| 1E+2 | millilitres |
coconut milk
thick |
*
|
| 5 | ml |
lime juice
|
|
| 5 | ml |
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 chile 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, chile 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 Coconut milk, thick and simmer gently for 10 minutes.
Sprinkle with lime juice and teaspoon of curry powder before serving.
