Prawns Curry in Sri Lankan Style

As you all know Sri Lanka is an island, we have lots of sea food dishes in our meals. Prawns are the most popular and also very special dish in occasions, parties and also in our day to day meals.
Even prawns are little bit expensive, most of Sri Lankans love to eat prawns as I know. We have so many ways to cook prawns, but prawns curry is the most popular way of cooking because we love to eat spicy food a lot. (If you don’t like to eat so much spicy, reduce the amount of chili powder.)
Try the recipe by your self too. I hope you also will love the dish as we all Sri Lankans do :-)
Good luck with the recipe.





INGREDIENTS:
200g tiger prawns
2 cups coconut milk
1 onion – sliced
3 cloves of garlic –sliced
½ of a lime - juice
1 x 1.5cm cinnamon piece
5 – 6 curry leaves
1 teaspoon Sri Lankan raw curry powder
1 ½ teaspoons Chili powder
¼ teaspoon turmeric
½ teaspoon toasted chili powder (optional)
5 – 6 tablespoons oil
Salt to taste

DIRECTIONS:
Place the onion, garlic, cinnamon, curry leaves, turmeric, chili powder, Sri Lankan raw curry powder, coconut milk & salt a medium size saucepan and mix it well. Then add the tiger prawns into the saucepan and keep it on medium high heat for nearly 15 minutes.
Then transfer the curry into another bowl and add the oil into the saucepan. When the oil is ready fry the each side of prawns for nearly 5 - 6 minutes. When the frying part is over add the toasted chili powder into the prawns and mix it well. Then add the curry into the prawns and let it be on low heat for nearly 5 - 10 minutes.
Add the lime juice, and give a quick stir.
Taste for salt.
(Stir the curry while you are cooking. If you don’t, the coconut milk will get curdle.)

SERVING:
You can have this prawns curry with any kind of rice, noodles, bread or anything.

NOTES:
If you don’t like to use the same saucepan for frying the prawns, you can use another one.

ENJOY!!!

White Chicken Curry

Normally we used to eat chicken as a spicy curry, fried or roasted. I have never eaten a white chicken curry in my life, and haven’t seen any Sri lankan making chicken as a white curry. So I just thought to experiment a white chicken curry and it was very successful. Everyone who ate this dish told it´s very nice and tasty. So the experiment was successful and decided to share it with all of you. Try the recipe by yourself too.
Hope you’ll like it, just like other dishes :-).
Good luck with the recipe.





INGREDIENTS:
500g chicken – cut into small chucks
½ onion – sliced
3 cloves of garlic – sliced
4 – 5 curry leaves
½ teaspoon fenugreek (Uluhal)
1 teaspoon Sri Lankan raw curry powder
¼ teaspoon Chili powder
½ teaspoon Turmeric
1 ½ cups coconut milk
350ml water
Salt to taste

DIRECTIONS:
Place these all ingredients (onions, garlic, fenugreek, curry leaves, turmeric, chili powder, Sri Lankan raw curry powder & salt) in a medium size saucepan.
Then add the chicken pieces into the saucepan and mix it well.
Then add water and ½ cup of coconut milk and mix it well with chicken mixture.
And now keep the saucepan on high heat for nearly 15 minutes.
Then stir the curry and keep it on heat for nearly another 15- 20 minutes.
When the water level has gone down, it’s the time to the rest of the coconut milk into the chicken, and slowly mixes it well.
Reduce the heat and keep the saucepan on heat for another 15 minutes or the amount of the gravy you want. Taste for salt.
(Stir the curry while you are cooking. If you don’t, the coconut milk will get curdle.)

SERVING:
You can eat white chicken curry with rice, bread, roti, string hoppers or anything you like.

NOTES:
1. If you cut chicken into small chunks, the benefits are, chicken will cook quickly, it will adsorb the spices well and at last the taste is very good.
2. Firstly chicken should cook in the second time milk. (Diya kiri)
3. After you added the coconut milk for the second time, if you keep the curry on very low heat for nearly ½ hour, you will get a nice yellowish oil layer on the top of the chicken curry.
4. If you like, you can sprinkle little bit of Sri Lankan roasted curry powder on the top of the curry. (Before or after transfer the curry into a serving dish.)

ENJOY!!!