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Chris Baber
@chrisbaber

211,104 followers

Sri Lanka inspired prawn curry. When it comes to cooking with spices there’s so much to learn. Timing and temperature are key, as well as the fats we use to cook them in. There’s so many factors that make a huge difference to flavour of the finished dish. Check out the video to learn a bit more then give it a go for dinner!!! Tag me in your cook ups Serves 4 1 stick cinnamon Curry leaves x 8 (dried from supermarket is fine) 2 white onions, finely sliced 1 green chilli, deseeded and sliced 4 cloves garlic, grated 4 cm ginger, grated 1 tsp turmeric 1 tsp chilli powder 2 x 400ml full fat coconut milk 2 tsp tamarind paste ( from a jar) 2 tsp sugar 400g raw prawns ( removed from shells and prepped, supermarket style from a packet ) 1 lemon Small bunch coriander, finely chopped Basmati rice to serve Method Heat 2 tbsp veg oil in a large frying pan over a medium high heat Add the cinnamon, half of the curry leaves and green chilli. Sizzle for 30 seconds Add the onions with a pinch of salt, reduce the heat to medium. Cook for 5-8 minutes until soft and translucent Add the garlic and ginger, cook for another minute Add the turmeric and chilli powder, cook for 30 seconds stirring all the time Add the coconut, tamarind and sugar. Bring to the boil then cooking on a medium high heat for for 5-8 minutes until the sauce thickens slightly. Meanwhile heat 1-2 tbsp oil in a frying pan over a high heat Add the prawns and remaining curry leaves. Stir fry for 2-3 minutes until pink and cooked through Add the prawns to the sauce with the half of the chopped coriander and a small squeeze of lemon. Season to taste Transfer to a serving bowl, scatter over the remaining coriander Serve with basmati rice #BaberFlavor #Dinner #hexclad #hexcladuk #chefs #reels #curry #prawncurry #fakeaway #tastemade #homecook #currynight #dinnerideas #fakeaway #healthychef #healthyeating #foodguide