Freshly caught prawns from the Indian ocean are added to steaming coconut milk infused with Sri Lankan spice blend ‘Thuna Paha’. As you bite into the generous pieces of True Cinnamon, its delightful sweetness & the island country’s both cultural as well as culinary reliance on the spice will not go unnoticed.
~ Gather Your Ingredients ~ |
| 1 Kandy ‘Heirloom’ Cinnamon Quill [Add to cart] |
| 8 pieces of King Prawns (washed & cleaned) |
| 2 cups Coconut milk |
|
1 Malu Miris (Banana Pepper) - replace with any other mild pepper variety
|
| 1 sprig of Curry Leaves (about 10-12 leaves) |
| 1/4th Pandan Leaf |
| 1 Green chilli |
| 1 Red Chiili |
| 2 Garlic cloves |
| 1 Onion |
| 1 Tomato |
| 2 tbsp Coconut Oil |
| Salt to taste |
| OTHER SPICES |
| 1 tbsp Thuna Paha/Sri Lankan curry powder blend (Coriander, Cumin, Fennel, Dried Curry Leaves, True Cinnamon & Turmeric) |
| 1 tsp Lakadong ‘Heirloom’ Turmeric [Add to cart] |
| 1 tsp Muziris Black Pepper [Add to cart] |
| 1 tsp Fenugreek seeds |
| 1 tsp Mustard seeds |
~ Preparation Instructions ~
1. Chop onion, garlic, green chilli, red chilli & banana pepper. In a bowl, add the chopped ingredients, cinnamon quill broken into pieces, whole curry leaves, pandan leaves, mustard & fenugreek seeds.
2. Put the clay pot over fire, add coconut oil & allow it to heat. Add the above ingredients and stir until half cooked.
3. In a separate bowl, add Thuna Paha, turmeric powder, salt & finely crushed black pepper to the coconut milk and give it a stir. Add it to the clay pot and stir it all together. Allow it to simmer.
4. Add the prawns and let it cook for a brief few minutes. Once cooked, add the chopped tomatoes.
Pan-toss Kankun with garlic & serve over a heap of steamed rice & make this recipe whenever you need a warm hug.
Leave a comment