A Portuguese influenced dish from chef Publis Silva who worked at the Mount Lavinia Hotel in Colombo, Sri Lanka. It’s published in Rick Stein’s ” Far Eastern Odyssey”.
Ingredients
- 20 large raw peeled prawns
- 1/4 tsp turmeric powder
- 450 g ripe vine tomatoes
- 60 ml coconut or vegetable oil
- 75 g peeled onions or shallots thinly sliced
- 15 g garlic peeled and finely chopped
- 15 g ginger peeled and finely chopped
- 5x 1 cm pieces pandan leaf
- 20 fresh curry leaves
- 1 tsp crushed dried kashmiri chillies
- 10 cm cinnamon stick broken
- 1 green chilli thinly sliced on the diagonal
- 100 g white of leek sliced on the diagonal
- 1/2 tsp black pepper
- 100 g green bell pepper seeded and sliced on the diagonal
- juice of a lime
- small handful fresh mint leaves
Servings:
Instructions
- Toss the prawns with the turmeric and half a teaspoon salt and set aside. Finely chopp half the tomatoes and cut the rest into wedges. Set aside.
- Heat the oil in a large deep frying pan. Add the onions or shallots and fry for 5 minutes until soft and translucent.
- Add the garlic, ginger, pandan and curry leaves and stir fry for a minute. Add the crushed dried chillies and pieces of cinnamon and stir fry for another 2 minutes until the mixture smell aromatic.
- Add the finely chopped tomatoes, green chilli, leek, black pepper and 1 tsp salt and stir fry for 5 minutes.
- Add the prawns, green pepper and tomato wedges and cook for another 5 minutes until the prawns are cooked. Stir in the lime juice, scatter over the mint leaves and serve.
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