Curried Prawns & Pork curry & Royal chicken

Written by zsn9


  • 100 g (1 cup) diced onion
  •  2-3 green finger-length chillies, diced 
  • 1/4 tablespoon turmeric powder 
  • 1 tablespoon Unroasted Curry Powder or fish curry powder
  •  1 tablespoon chilli powder 
  • 10 cm (4 in) pandanus leaf
  •  1 sprig curry leaves
  •  1 cinnamon stick 
  • 700 g (1 1/2 lbs) fresh jumbo prawns, peeled and deveined 
  • 1/2 cup (125 ml) thin coconut milk 
  • 1/2 tablespoon mustard powder
  •  1/2 cup (125 ml) thick coconut milk 
  • 1/2 teaspoon chopped cabbage leaves (or any other leafy vegetable) 
  • Juice of 1 lime 
  • Salt, to taste

  In a large pan, mix the onions, chillies, turmeric powder, curry powder, chilli 

powder, pandanus leaf, curry leaves, cinnamon and prawns.

 Add the thin co- conut milk and mustard powder, bring to a boil and simmer for 5 to 8 minutes. 

Add the thick coconut milk, return to a boil and simmer until the ingre- dients are tender, about 5 minutes. Add the cabbage leaves and remove from the heat. Season with lime juice and salt to taste .

Pork curry

  Heat the oil in a pan and stir-fry the onion, garlic, ginger and lemongrass until 

  • 2 tablespoons oil 
  • 1 onion, chopped
  •  5 cloves garlic, chopped 
  • 2.5 cm (1 in) fresh ginger, chopped 
  • 1 stalk lemongrass, tender innner part of bottom third only, chopped
  •  700 g (1 1/2 lbs) boneless pork, cubed
  •  2 teaspoons dried tamarind pulp, soaked in 2 table spoons water, mashed and strained to obtain the juice
  •  1 ³/4 cups (400 ml) water
  •  2 sprigs curry leaves 
  • 4 teaspoons Roasted Curry Powder or meat curry powder
  •  1 teaspoon crushed black peppercorns 
  • 2–3 cloves
  •  1/2 small cinnamon stick 
  • Salt, to taste

the onion is golden brown. 

Add all the remaining ingredients and bring to a boil. Reduce the heat and simmer uncovered until the gravy is thick and the pork tender, about 25 min- utes.

Royal chicken 

 Once, this dish would only have graced the King of Kandy’s table. Today it is a tasty, if less lofty, main course dish best served with vegetable curries, sambols and condiments as accompaniments.

  • 1 small onion, chopped
  •  1 sprig curry leaves
  •  5 cm (2 in) pandanus leaf
  •  1 short cinnamon stick 
  • 3 cloves 3 cardamom pods
  •  1 teaspoon minced garlic 
  • 1 teaspoon minced fresh ginger 
  • 1 teaspoon cumin powder
  •  2 teaspoons coriander powder
  •  1/2 teaspoon fennel powder Pinch of turmeric powder
  •  1 chicken (1 kg/2 lbs), cut into 8 pieces
  •  2 cups (500 ml) thin coconut milk 
  • 1/2 teaspoon tamarind juice
  •  1/2 cup (125 ml) thick coconut milk
  •  1/2 teaspoon mustard seeds
  •  3–4 dill seeds 
  • 1 1/2 teaspoons 
  • salt, or to taste
  • 1/2 teaspoon ground pepper
  •  1–2 green and/or red finger-length chillies, sliced (optional)

Heat the oil until medium hot, add the onion, curry leaves, pandanus leaf, cin- namon, cloves, cardamoms, garlic and ginger, and fry for 2 to 3 minutes. Stir in the cumin, coriander, fennel and turmeric, and fry for a further 30 seconds then add the chicken and cook, turning the chicken pieces, until the meat is brown on all sides. 

Add the thin coconut milk, bring to a boil and simmer for 10 minutes. Mix the tamarind juice with the thick coconut milk, add to the curry.

Return to a boil and simmer for 12 minutes.

 Meanwhile, in a separate pan, heat more oil and roast the mustard and dill seeds, then cool and grind to a powder in a blender.

When the chicken is ten- der, add the ground mustard and dill mix, salt and pepper, and stir well. Re- move from the heat and garnish with sliced chillies, if desired. Serve as a main dish with rice and accompaniments.