Sri Lankan Prawn Curry
- 1 large piece of ginger, peeled and grated
- 3 garlic cloves, minced
- 1 bird’s eye chilli, chopped
- 1 lemon, juiced
- 10 oz. monkfish chunks
- 6 oz. raw prawns, shelled
- ½ tsp. Sri Lankan spice (by Spice Kitchen)
- ½ tsp. Spice Kitchen paprika
- ½ tsp. Spice Kitchen ground turmeric
- ½ tsp. salt
- ¼ tsp. ground black pepper
- 2-3 tbsp. coconut oil (or vegetable oil)
- 1 red onion, finely chopped
- 2 tsp. Sri Lankan spice (by Spice Kitchen)
- 1 tsp. Garam Masala (by Spice Kitchen)
- 1 tsp. ground cinnamon
- 1 tsp. paprika
- ¼ tsp. chilli powder or to taste
- 1 ½ tbsp. tomato purée
- ¼ pt. coconut milk
- 1 pt. water, plus extra if necessary
- Salt to taste
- 6 curry leaves
- Place the grated ginger, garlic, chilli and lemon juice in a food blender. Blend until you have a paste.
- Next, place the monkfish and prawns into a mixing bowl then add half of the garlic-ginger paste along with the rest of the marinade ingredients. Gently mix together, cover and set aside.
- Start on the curry sauce. Place a medium-large pan over a medium heat. Add 2 tbsp. oil and once it’s heated, add the red onions and cook them until they soften. Next, stir in the remaining garlic-ginger paste. Add a little more oil if onion garlic ginger mix starts sticking to the pan.
- Next add the spices and stir until fragrant, then thoroughly mix in the tomato purée.
- Once everything has been mixed well, stir in the coconut milk followed by ½ pt. water to begin with. Check the seasoning by adding salt to taste. Reduce the heat to low, cover the pan with a lid then leave to simmer for 15 minutes.
- After 15 minutes, remove the lid from the pan and give it a good stir.
- Carefully transfer the sauce into a food blender. Ensure the lid is on tight then blend until you have a smooth paste. (This step is not strictly necessary. You can skip this process if you’re not fussed about bits of onion or ginger in your sauce).
- Transfer the paste back into the pan. Add a little more water until you reach a desired consistency. I added roughly the remaining ½ pt. water. Stir in the curry leaves and simmer the sauce on a low heat (with the lid on) for a further 15-20 minutes for the flavours to intensify.
- Increase the heat to about low-medium. Gently arrange the monkfish and prawns in the sauce. Place the lid on top and poach the seafood for about 3 minutes, then gently turn the fish over and cook for another 3 minutes.
- Once thoroughly cooked, serve hot with rice and roti. Enjoy!
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