“Sri Lankan Gluten-Free Seafood Delight: Prawn Curry with Rice and Pol Sambol”

Allergens

Shellfish (Prawns)

Ingredients

• 16 large raw prawns, peeled and deveined
• 2 cups jasmine rice, uncooked
• 4 cups water or coconut milk
• 1 tbsp ghee or coconut oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1
• inch piece ginger, grated
• 1 green chili, finely chopped
• 1 red chili, finely chopped
• 1 tbsp curry powder
• 1/2 tsp turmeric powder
• 1/4 tsp cinnamon powder
• 1/4 tsp cardamom powder
• Salt to taste
• Fresh cilantro leaves for garnish

Instructions

1. Cook the jasmine rice according to package instructions, using water or coconut milk as the cooking liquid for added flavor.
2. In a large pan over medium heat, melt the ghee or coconut oil. Add chopped onions and sauté until translucent.
3. Add minced garlic, grated ginger, and chopped chilies. Cook for 1 2 minutes until fragrant.
4. Stir in curry powder, turmeric powder, cinnamon powder, and cardamom powder. Cook for another 1 2 minutes, allowing the spices to bloom.
5. Add prawns to the pan and cook for 3 4 minutes until they turn pink.
6. Slowly pour in water or coconut milk to create a thick sauce. Bring to a simmer, cover, and let it cook for 7 8 minutes until the prawns are fully cooked.
7. Taste and adjust seasoning with salt if needed. Garnish with fresh cilantro leaves before serving.
8. Serve the Prawn Curry over fluffy rice and accompany it with Pol Sambol on the side.

Chef’s Insight

The balance of flavors in this dish is key. Don't be afraid to adjust the spices according to your personal taste preferences.

Notes

Prawns should be fresh and of high quality for optimal taste and texture.