Topic: Ceylon Curry

[Chilli Prawn]

This recipe works best with Fish and Seafood, but you can use Chicken or Lamb.  It is one of our family favourites and some customers order it also.

Ceylon Prawn Curry

Ingredients for the curry

1kg    fish (cubed), or shellfish, Chicken & Lamb can also be used
1    medium onion, chopped
3    cloves garlic, chopped
1 tsp    finely grated fresh ginger
1    small stick cinnamon
1/4 tsp    fenugreek seeds
1    Small stem lemon grass, bruised (optional but works well with fish)
1    fresh red chilli, chopped

1 tblsp    Ceylon curry powder (see recipe below)

1 tsp                    salt (or to taste)
Large pinch    curry leaves
1 1/2 cups   coconut milk/cream, or you can use dessicated roast coconut + milk
1 Dsp                       lemon juice
2- 3 Tblspn              Ghee/oil (more if needed)

Method:

?   Prepare fish meat or whatever

?   Fry onion, garlic, chilli and ginger on a medium heat until transparent but not brown
?   Add curry powder and mix in for about 30 seconds on a low heat
?   Add all other ingredients, (except coconut milk, lemon juice, meat)
?   Fry for 1 minute on a medium heat.
?   Add coconut milk, and simmer for 5 minutes until the spices are infused.
?   Add prawns fish or meat and the lemon juice a few seconds afterwards
?   Mix together Simmer until prawns, fish, or meat is cooked
?   Add a little water during cooking, if needed, to keep the consitency you require.

Ingredients - CEYLON CURRY POWDER

In Sri Lankan cooking, one of the main characteristics is that the spices are dark roasted.

This makes 4-6 tablespoons

1 cup    coriander seeds
1/2 cup    cumin seeds
1 tblsp   fennel seeds
1 tsp    fenugreek seeds
1    cinnamon stick
1 tsp   whole cloves
1 tsp   cardamom seeds
2 tblsp   dried curry leaves
3    red chillies

Method - Ceylon Curry Powder

In a dry pan over low heat roast SEPARATELY the coriander, cumin, fennel and fenugreek. Stir each spice constantly until they become a dark brown colour, but not burnt.

Allow to cool  thoroughly, and place all ingredients in a blender/grinder and use high speed in pulses until properly ground.  You do not need a very fine powder.  See the notes on Spices in 'Hints & Tips'

Store in an airtight jar in a dark cool area.

It is even better the next day, and it freezes well