The Ultimate Sri Lankan Jaffna Prawn Curry Recipe: Creamy, Spicy, and Irresistible
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The Ultimate Sri Lankan Jaffna Prawn Curry Recipe: Creamy, Spicy, and Irresistible
Are you craving a flavorful seafood dish that combines the perfect balance of creamy and spicy? Look no further! This Sri Lankan Jaffna prawn curry is a must-try for all seafood lovers. With its rich, aromatic gravy, this dish is perfect for pairing with a slice of bread or a traditional Sri Lankan rice and curry menu. Trust me, you’ll love watching your family enjoy every last bite of this delectable prawn curry!
Why You'll Love This Prawn Curry
This prawn curry is more than just a delicious dish; it’s a full experience! Imagine gathering around the table with your loved ones, peeling prawns, and enjoying a lively conversation about who gets the last piece. Sometimes, it’s these little moments that bring the most joy. So, get ready to cook this easy-to-make seafood curry and create lasting memories with your family.
Kitchen Essentials
Before you start, gather these utensils and appliances:
- Chopping board and knife: For prepping the ingredients.
- Large bowl: To clean and marinate the prawns.
- Wok or large pan: To cook the curry to perfection.
Step-by-Step Guide to Make Sri Lankan Jaffna Curry Powder Prawn Curry
- Clean and devein the prawns: Ensure they are properly cleaned and prepared for the dish.
- Prepare the curry sauce: Make the delicious gravy that forms the base of the prawn curry.
- Cook the prawns in the gravy: Add the prawns to the gravy and let them soak up all the flavours.
- Simmer to perfection: Slow-cook the curry until it thickens and the prawns are tender.
Common Questions About Prawn Curry
Is This Prawn Curry Kid-Friendly?
Absolutely! While it is traditionally spicy, you can easily adjust it by reducing the chilli and pepper powders and adding extra coconut milk for a creamier, milder taste.
Do I Need to Devein the Prawns?
Yes, it’s essential to devein the prawns before cooking to remove any impurities. Here’s a [video link] (insert link) to help you with the process.
Can I Cook This Curry Without the Shell?
Definitely! You can use frozen, deshelled prawns or remove the shells yourself before cooking. Just remember, deshelled prawns cook faster, so adjust the cooking time accordingly.
Can I Use Frozen Prawns?
Yes! Ensure that the prawns are fresh by checking the packaging date. To defrost, submerge the pack in lukewarm water for 30-45 minutes until completely thawed.
Pro Tips for Enhancing Your Prawn Curry
- Add Extra Flavor: Include a few murunga leaves during the final stages of cooking to add a unique, aromatic flavour.
- Adjust to Your Taste: If you find the curry isn’t spicy enough, add a little more Jaffna curry powder.
Ingredients You'll Need
For the Prawns
- 750g fresh prawns
- To marinate the prawns:
- ½ teaspoon turmeric powder
- 1 teaspoon tamarind paste (use 2-3 tablespoons if using tamarind pods soaked in water)
- 1 teaspoon red chilli powder
For the Gravy
- 3-4 tablespoons oil
- A sprig of curry leaves
- 2 medium-sized onions, thinly sliced
- 2-inch cinnamon stick
- 2 tablespoons ginger-garlic paste
- 1 teaspoon cumin seeds
- 1 tablespoon freshly ground black pepper
- 1 teaspoon fennel seeds
- 1 teaspoon mustard seeds
- 2 tablespoons Jaffna curry powder (get the [recipe here] (insert link))
- 2 cups thick coconut milk
- Salt to taste
Cooking Method
1. Clean the Prawns
Follow the instructions to devein and clean the prawns properly. Remove the shells if desired, or use frozen prawns for convenience. Drain excess water and set aside in a bowl.
2. Marinate the Prawns
Place the cleaned prawns in a bowl, ensuring they are completely dry. Add turmeric, chilli powder, and tamarind paste. Mix well and let marinate for 15-20 minutes.
3. Prepare the Coconut Milk Gravy
While the prawns marinate, heat a pan over low-medium heat and add the oil. Once warm, add curry leaves and onions, and sauté for about 2 minutes. Gradually add ginger-garlic paste, cinnamon, cumin seeds, fennel seeds, and mustard seeds, cooking carefully to prevent burning. Next, add Jaffna curry powder and pepper, followed by coconut milk. Season with salt and simmer for 15-20 minutes, adjusting the spice level to taste.
4. Cook the Prawns
Once the gravy has thickened and darkened, add the marinated prawns and stir gently. Allow the curry to simmer over low heat for another 10 minutes, or until the prawns are cooked through and the gravy clings to them.
Final Tips
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Enjoy your meal and feel free to leave feedback. I hope everyone tries this delicious prawn curry!
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