Sri Lankan Prawns , Mutton & Chicken Curry

Sri Lankan Hot Prawns Curry

You need

500 g large prawns
2 red peppers
4-5 dry red chillies
2 cloves
1 small piece of ginger
1 medium- sized onion
2 pod garlic
1 teaspoon vinegar
1 teaspoon turmeric powder
1 teaspoon red chilli powder
1 cup fresh thick coconut milk
½ cup water
4 tablespoon oil
Salt to taste

Method

1, Clean , shell and devein the prawns. Sprinkle 1 teaspoon turmeric powder and salt and keep aside.

2, Grind onion , ginger and garlic to a fine paste.

3, Grind the red peppers, red chillies , cloves and cinnamon to a fine paste together with the vinegar.

4, Heat oil in a pan and add the prawns and cook till they turn a light pink color. Remove from the pan and keep aside.

5, Add onion paste to the same oil and fry for 2-3 minutes till turns a golden colour. Add chilli paste and continue to cook.

6, Add coconut milk , half a cup of water and salt to taste. Add prawns to this gravy and cook till done or till the desired consistency is reached. Serve with rice.

Spicy Sri Lankan Mutton Fry

Ingredients

500 g mutton
½ freshly grated coconut
2 onions
3 pods garlic
1 ? inch piece of ginger
6-8 curry leaves
1 - inch piece of cinnamon stick
4 cloves
4 bay leaves
3 cardamoms
1 tablespoon cumin seeds
1 teaspoon turmeric powder
2 cups oil
1 cup water
Salt to taste

For chillli paste :

6-7 red chillies
1 teaspoon peppercorns

Method

1, Clean and wash the mutton pieces.

2, Grind the onion, garlic and ginger to a fine paste.Make the chilli paste by grinding the chillies and peppercorns.

3,Heat 1 cup oil and add the cinnamon, cumin seeds , cardamom , bay leaves and fry over a low flame for 1-2 minutes.

4, Add onion paste and continue to cook over a low flame till the paste is golden brown colour.

5, Add salt to taste and also add chilli paste. Continue to cook on a low heat adding oil , little at a time. Continue cooking at least 10 -15 minutes.

6, Add 1 cup water and bring to boil. Continue to stir and cook for another 10 minutes.

7, Add grated coconut and cook the meat till tender.

8, Remove from the heat when the mutton pieces are tender and the gravy is absolutely dry. Serve hot with rice.

Sri Lankan Chicken Curry

You need

1 medium ?sized chicken
2 large onions
2 pods garlic
1 ? inch piece ginger
1 teaspoon lemon grass
4-5 lemon leaves
8 ? 10 red chillies
1 teaspoon cumin seeds
1 cup coconut milk
½ cup unsweetened yogurt
1 cup cooking oil
Salt to taste

Method

1, Clean the chicken and cut into medium ? sized pieces.

2, Grind the ginger ? garlic to a fine paste.

3, Mix the yogurt with the ginger- garlic paste and rub the chicken with this mixture together with salt to taste. Keep aside at least 30 minutes.

4, Heat half of the oil in a pan and add the cumin seeds , the lemon grass and the red chillies.

5.To this , add the marinated chicken and mix well .

6, Cover the pan with a lid and and cook on a low flame till the chicken is almost done.

7, Add the coconut milk to the chicken pieces and continue to cook till the gravy is dry and the chicken is tender.

8, Serve hot with rice.