Sri lankan tamil shrimp curry recipe

Ingredients:

• 500 Grams King prawns (peeled)
  
  • 2 Medium Red onions (chopped)
    
    • 5 Clove Garlic clove (chopped)
      
      • 3 Thin slice(s) Ginger root (1 inch long)
        
        • 3 Cup Coconut milk (freshly squeezed)
          
          • 3 Small Cardamom
            
            • 1 Medium Cinnamon stick
              
              • 8 Medium Curry leaves (fresh)
                
                • 2 Teaspoon Curry powder (heaped)
                  
                  • 2 Teaspoon Chili powder
                    
                    • 1 Teaspoon Turmeric powder
                      
                      • 1 Teaspoon Salt (to taste)
                        
                        • 4 Medium Eco-friendly chilies (cut half open)
                          
                          • 1 Tablespoon Lime juice (Freshly squeezed)
                            

                          Directions:

                          Inside a large sized bowl mix Red onions, Garlic clove, Ginger root, Coconut milk, Cardamom, Cinnamon stick, Curry leaves, Curry powder, Chili powder, Turmeric powder & Salt altogether. Leave this for 4 minutes.

                          Adding peeled king prawns & mix well altogether. Set a side for 11 minutes, until drenched & well seasoned.

                          Transfer full mixture from bowl to some deep sauce pan & place it stow in medium heat. Allow it to prepare fifteen minutes & make certain to stir the curry oftenly to mix all well.

                          Add eco-friendly chilies & prepare for more a few minutes.

                          Once cooked switch off heat & set a side. Adding lime juice & stir well.

                          Look into the salt taste right before you serve with steamed grain or perhaps your favourite bread.

                          Excellent, but please point out that this recipe must use Ceylon Cinnamon and never the tough and additional spicy Cassia Cinnamon. Ceylon Cinnamon is extremely subtle, mild tasting and blends very well to produce a very complex flavor profile you simply won’t get with Cassia cinnamon. It’s like using Oregano rather of Tulsi. Besides Ceylon cinnamon has ultra low Coumarin levels and won't damage your liver like Cassia Cinnamon, particularly if you take Cinnamon everyday.

                          My personal favorite dish nice presentation.