Sri Lanka Thakkali Isso (prawn & Tomato Curry Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
---------> source <---------,
"A taste of Sri Lanka",
By Indra Jayasekera,
THAKKALI ISSO
PRAWN AND TOMATO CURRY
450 gram: Prawns,
50 gram: Onion,
4: Garlic cloves,
2 slice: Ginger,
1: Chile,
2: Tomatoes,
2 Clove: ,
2: Cardamom,
50 milliliter: Oil,
Curry leaf sprigs,
1/2: Lemon grass stem,
1 tsp: Chile powder,
2 tsp: Paprika,
1 centigram: Cinnamon stick,
1/2 tsp: Fenugreek,
1 tsp: Salt,
1/2 tsp: Turmeric,
100 milliliter: Coconut milk, thin
100 milliliter: Coconut milk, thick
1 tsp: Lime juice,
1 tsp: Curry powder,
Directions:
===========================> 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.
ISBN 962 224 010 0
Source from luhu.jp
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.
ISBN 962 224 010 0
Source from luhu.jp