Sri Lankan Prawn Curry

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This is a good recipe to get you started in Sri Lankan cuisine, one of the few I’m confident to make, probably because it’s kind of European in it’s method, no curry pastes.  I usually leave the home cooking to my parents because they have the art down but the internet needs Sri Lankan recipes and this is as easy as a stir-fry!

– about 250g raw prawns

– juice of 1/2 a lime

– 1 tsp tumeric

– pinch of salt and pepper

– 1 red onion

– 2 cloves garlic

– 2 tomatoes

– 1 tbsp cooking oil

– 3/4 tsp chilli powder

– 1 whole birdseye green chilli

– 1/2 can coconut milk/ 4 tbsp coconut milk powder

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Marinate the prawns in the lime juice, tumeric and season for about an hour.  Thinly slice the onion and garlic and roughly chop the tomatoes.  Heat the oil in a wok or frying pan and add the vegetables, chilli powder and fresh chilli.  Cook it out on a moderate heat so the onion softens and tomatoes cook down to a sauce (about 5 minutes).  Now add your prawns on a high fire till opaque and cooked through, but not too hard to bite.  Just before your prawns are cooked, add your coconut milk, or powder is great, and turn it off when it’s all combined.

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