Freshly caught prawns from the Indian Ocean are simmered in creamy coconut milk infused with the Sri Lankan spice blend ‘Thuna Paha’. As you bite into pieces of True Cinnamon, its delightful sweetness and the island’s rich culinary heritage shine through.
Gather Your Ingredients
Other Spices
~ Preparation Instructions ~
- 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.
- Heat coconut oil in a clay pot over fire. Add the mixture and stir until half cooked.
- 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.
- 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.
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