Sri Lankan Prawn Curry

Prawn Curry

Ingredients:

¼ lb. prawns (roasted and lightly pounded)
2 medium-sized half-ripe tomatoes
30 dry chillies (roasted and pounded)
2 tbsp curry powder
1 tsp turmeric
1 dessertspoonful sliced red onions
a pinch of ground saffron
3 cloves of garlic (chopped)
2 slices green ginger (chopped)
2-inch piece rampa
¼ stem lemon-grass
a small sprig of curry leaves
1 oz. tamarind (squeezed in coconut milk)
3 teacups coconut milk
Oil

Method:
Heat the oil and fry half the onions together with a small piece of each of the rampa and lemon-grass, along with a few curry leaves.

Mix the rest of the ingredients together, and when the onions are browned turn in the whole mixture and let it boil; when nearly cooked, lessen the fire and allow to simmer very gently

After 10 minutes add the prawns and cook for 5-10 minutes and take off the heat.