This mouth-watering recipe is brought to you by Matt Sinclair ahead of Regional Flavours.
INGREDIENTS
Sri lankan curry paste 3 stems curry leaf 2g Bay leaves 1g clove 2g nutmeg 2g fennel 2g cardamom 4g cumin 4g coriander 4g black pepper 8g dried chilli 1 cinnamon quill 1kg king prawns, peeled, heads left on. 100ml vegetable oil 150g red onion 80g fresh red chilli 80g ginger 60g coriander root 50g garlic 1/2 cup brown sugar 1 cup tamarind water 500ml coco cream 500ml prawn stock 2 fresh pandan leaves
METHOD
1. Fry off curry leaves and paste in oil until caramelised, approximately 8-10 minutes. Add brown sugar and dissolve, simmer for 4-5 minutes. 2. Pour in coconut cream, stock and tamarind water. Stir to combine and tie a knot in pandan leaves before adding to the curry. Simmer curry and check seasoning. 3. Add prawns and continue to simmer for another 4-5 minutes. 4. Serve with a drizzle of coconut cream, coriander, fresh lime & steamed rice.
