CEYLONTS’S SPECIAL SRI LANKAN SHRIMP CURRY
Heat pan on a medium heat. when hot add the oil.make sure the other ingredients are ready once oil is hot.
When well heated add fenugreek seeds, mustard seed and fennel seeds.
Now add onion and fry onions until lightly browned. add ginger-garlic paste, the turmeric, curry leaves, and cook for 1 min.
Then add the tomato paste cook for another 1 minutes.
Now add curry poweder and cook for 2 more minute
Add the coconut milk, water, sugar, and salt and bring slowly to the boil. reduce heat.
Now add the shrimp and bring back to the boil then cook slowly for 5 more minutes until shrimps are cooked.
If using ready-cooked frozen shrimp keep then unfreeze them and cooked only for 2 mins. shrimp toughen very easily.
Note: serve with basmati rice, or naan bread, or paratha.
(cooked or raw, shelled
and deveined, 20 pieces)
• 1 can of coconut milk
approx. 7.5 ounces
• 1 tbsp vegetable oil
• ½ medium chopped onion
• 3 tbsp tomato paste
• ½ tbsp turmeric
• ½ tbsp fenugreek seeds
• ½ tbsp fennel seeds
• ½ tbsp mustard seeds
• 5 fresh curry leaves
• 1 tbsp ginger-garlic paste
• 1 tsp curry powder
• Salt to taste
• 3 tbsp sugar
• ½ cup water