• 1 Kandy 'Heirloom' Cinnamon Quill - Add To Cart
• 8 King Prawns (washed & cleaned)
• 2 cups Coconut milk
• 1 Malu Miris (Banana Pepper) - or any mild pepper
• 1 sprig Curry Leaves (10-12 leaves)
• 1/4 Pandan Leaf
• 1 Green chilli
• 1 Red chilli
• 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

1. Chop onion, garlic, green chilli, red chilli, and banana pepper. In a bowl, mix these chopped ingredients with broken cinnamon quill pieces, whole curry leaves, pandan leaf, mustard, and fenugreek seeds.
2. Heat coconut oil in a clay pot over fire. Add the mixture and stir until half cooked.
3. In a separate bowl, combine Thuna Paha, turmeric powder, salt, and finely crushed black pepper with coconut milk. Stir well and add to the clay pot. Let it simmer gently.
4. Add the prawns and cook for a few minutes until just done. Finally, add chopped tomatoes and cook briefly.

Pan-toss Kankun with garlic and serve over steamed rice. Enjoy this recipe whenever you need a warm hug.