Prawns Main Asian

Peter Kuruvita's Sri Lankan prawn curry

Name: Peter Kuruvita's Sri Lankan prawn curry
Yield: 6
Cuisine: /asian
Ingredients: 2 tbs coconut oil; 1 white onion, finely chopped; 5 garlic cloves, crushed; 3cm piece of ginger, finely grated; 10 fresh curry leaves; 1kg king prawns, peeled (tails intact), deveined, half of prawn heads reserved; 5 cardamom pods; 1 tsp fenugreek seeds; 1 tbs each ground turmeric and cumin; 1 tbs sweet smoked paprika (pimenton); 2 tbs ground coriander; 3 small Thai green chillies, chopped; 3 cups (750ml) fish stock; 150g coconut milk powder; Juice of 2 limes; Sliced betel leaves or baby spinach leaves, toasted coconut flakes and toasted chopped peanuts, to serve; 1 tsp coconut oil; 2 paratha flatbreads (from Indian grocers); 1 red onion, sliced; 1 cup (50g) finely shredded cabbage; 1 carrot, finely shredded; 1 bunch baby bok choy, blanched, refreshed, roughly chopped; 2 long red chillies, thinly sliced; 1 tbs chopped peanuts; 1/2 tsp dried chilli flakes; 1 tsp grated ginger; 1 tbs chilli oil; 1/4 cup (60ml) lime juice

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Peter Kuruvita shares his take on the Sri Lankan street food staple kottu roti.

2 tbs coconut oil
1 white onion, finely chopped
5 garlic cloves, crushed
3cm piece of ginger, finely grated
10 fresh curry leaves
1kg king prawns, peeled (tails intact), deveined, half of prawn heads reserved
5 cardamom pods
1 tsp fenugreek seeds
1 tbs each ground turmeric and cumin
1 tbs sweet smoked paprika (pimenton)
2 tbs ground coriander
3 small Thai green chillies, chopped
3 cups (750ml) fish stock
150g coconut milk powder
Juice of 2 limes
Sliced betel leaves or baby spinach leaves, toasted coconut flakes and toasted chopped peanuts, to serve

Kottu roti

1 tsp coconut oil
2 paratha flatbreads (from Indian grocers)
1 red onion, sliced
1 cup (50g) finely shredded cabbage
1 carrot, finely shredded
1 bunch baby bok choy, blanched, refreshed, roughly chopped
2 long red chillies, thinly sliced
1 tbs chopped peanuts
1/2 tsp dried chilli flakes
1 tsp grated ginger

Chilli dressing

1 tbs chilli oil
1/4 cup (60ml) lime juice

Method

1.

For roti, melt 1/2 tsp coconut oil in a frypan over high heat. In batches, cook paratha for 45 seconds each side or until golden. Repeat with another 1/2 tsp coconut oil and remaining paratha. Tear into pieces and toss with remaining ingredients in a bowl. Season and set aside.
2.

To make curry, heat coconut oil in a large heavy based frypan over medium heat. Cook the onion, garlic and ginger, stirring, for 4-5 minutes until softened. Add curry leaves and stir to combine. Rinse prawn heads, then add to pan. Cook for 3-4 minutes, then add spices and chilli, and cook for 1 minute or until fragrant.
3.

Combine stock and milk powder in a bowl, then add to pan. Increase heat to high and bring to a simmer for 10 minutes or until thickened. Remove prawn heads and discard. Add prawn meat and cook for a further 10 minutes or until prawns are cooked through.
4.

Combine the chilli dressing ingredients in a bowl. Season and set aside.
5.

To serve, place prawns in a serving dish and top with kottu roti. Garnish with betel leaves, coconut flakes and peanuts. Drizzle with curry sauce and chilli dressing.