Wednesday, 7 November 2012

Prawn Chilly - Sri Lankan Style

Prawn Chilly Fry - Sri Lankan Style is a fiery Sri Lankan style starter which is perfect for the winter.
This dish has the perfect blend of spices and tang that your palate will love.
I learnt this dish from a friend who is also a Chef, and has worked some time in Bentota, Sri Lanka.

Serves 4
Prawns - 500  gms
Long Big Green chillies - 3 - cut into pieces
Onion - large - 1 (1/2 - chopped, 1/2 cut into big pieces)
Cinnamon - 1 inch piece
Garlic - 5 cloves - chopped
Dry Red chilly flakes - 2 tbsp
Tomato - 1 - diced
Tumeric powder - 1/2 tsp
Salt - 1 tsp
Lemon - juice of 1/2 or 1 lemon - depending on how much tang you want
Oil - 1 tbsp

Take a heavy bottomed pan or wok, keep on medium heat, add oil, fry cinnamon and dry chilly flakes till they give out a good aroma. Add the chopped onions and garlic fry till they become lightly golden.
Now add the turmeric, salt and tomatoes and fry till tomatoes are slightly soft.
Then add the big green chillies and fry till they are lightly cooked, about 3 minutes.
Now add the big pieces of onions and fry till they become translucent.
Finally add the prawns and stir fry for about 2-3 minutes, the prawns will cook and will be soft.
Do not fry for more time, else they become rubbery.
Add the lemon juice and mix well.
Serve hot!

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