This Sri Lankan style shrimp curry, cooked with a variety of spices is my favorite seafood dish so far. Being an island nation, fresh seafood is commonly available in Sri Lanka. This recipe is a little different from the traditional Sri Lankan curry, but still holds the authentic flavors that reminds me of home.
Ingredients:
For Marinating the Shrimp
500G SHRIMP
1 TSP SALT
1 TSP PEPPER
½ TSP TURMERIC
FOR THE CURRY:
2 TBSP OIL APROX
12 CURRY LEAVES
4 PANDAN LEAVES (EACH 1 INCH)
2 INCH CINNAMON
1 TSP FENUGREEK
4 CARDOMOM PODS
3 DRIED CHILLIES
1/3 CUP OF ONIONS THINLY SLICED (MEDIUM SIZE)
4 GARLIC CLOVES (JULIENNED)
1 TSP GINGER JULIENNED
½ TBSP UNROASTED CURRY POWDER
1 ½ TSP CHILLI POWDER
¼ tsp turmeric
1 TSP CHILLI FLAKES
1 TOMATO (CHOPPED)
3 GREEN CHILLIES (THINLY SLICED)
1 ½ CUPS COCONUT MILK
1 TSP SALT
1 TSP LEMON JUICE
Directions:
1: Clean and wash the shrimp well (you can remove the shell completely if you do not like it, but I chose to keep it as it adds a great flavor to the curry). Pat dry with a paper towel and marinate it with 1 tsp of salt, 1 tsp pepper and ½ tsp of turmeric. Set it aside.
2: Heat 2 tbsp of oil in a pan and add the following ingredients one after the other and stir well:
Ginger and garlic
Fenugreek
Pandan leaves
Curry leaves
Onions
Dried chilies
¼ tsp turmeric
Curry powder
Chili powder
Chili flakes
Cardamom
Cinnamon
3: Mix all the ingredients until all are combined. Then add the marinated shrimp to the temper and mix well once again, turning the prawn's sides to ensure it cooks well.
4: Add in the tomatoes and stir well
5: Once both side of the shrimp looks cooked, add in the coconut milk and keep stirring for a couple of minutes.
6: Add in 1 tsp of salt and keep stirring.
7: Squeeze ¼ lemon (1 tsp lemon) on top and immediately remove it from the stove.
8: Serve with rice, bread, or roti.
9: Enjoy!
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