1 lb large shrimp, peeled and cleaned
1/4 tsp salt
1/4 tsp Sri Lankan Curry Powder
Prawn/ shrimp Curry
3 tbsp coconut oil
4 garlic cloves minced
1 inch piece ginger, minced
1 medium sweet onion chopped finely
1 Tbsp Sri Lankan Curry Powder
1/2 tsp ground fennel
1 tsp cayenne pepper
1 tsp paprika
1/2 tsp ground black pepper
12 curry leaves
3 pandan leaves
1/3 cup coconut milk
2/3 cup water
2 fresh red chili peppers more or less to your heat tolerance
2 Tbsp lime juice
1 Tbsp Cilantro chopped, finely
Sprinkle the salt and curry powder over the shrimp and mix well and set aside to marinate while you cook the curry.
Heat a frying pan over medium high heat, and add the coconut oil. Add the onion, ginger, garlic, a generous pinch of salt and reduce the heat to medium and cook the shrimp heads until they soften – a few minutes.
Add the curry powder, fennel powder, paprika, cayenne pepper, black pepper, curry leaves and stir frequently for about 5 minutes, until the spices are fragrant and have formed a paste with the onion, garlic and ginger.
Add the coconut milk, 2/3 cup water, fresh red chili pepper, lime juice and stir to combine. Bring to a boil.
Cover and simmer for about 10 – 15 minutes until the mixture is thick.
Add the peeled prawns/shrimp into the curry base and gently mix to combine and completely coat the prawn/shrimp with the sauce. Add a bit of water if the sauce is too thick, or you would like more sauce.
While stirring, bring the mix to a boil. Cook for an additional 10 minutes, or just until the prawns/shrimp is cooked through and is pink. Season with salt to taste.
Turn off the heat and cover the pan with a lid and let the prawns/shrimp sit in the sauce for a few minutes.
Sprinkle cilantro to garnish if using, and serve with steamed Basamati rice.