Prakash K. Sivanathan, Niranjala M. Ellawala

Isso Kiri Hodi

Name: Isso Kiri Hodi
Yield: Serves 4
Cuisine: Sri Lankan
Ingredients: ½ tsp fenugreek seeds; ½ tsp salt; 2.5 cm (1-inch) cinnamon stick; 1 tsp red wine vinegar; 200 ml (7 fl oz/generous ¾ cup) coconut milk; 5 fresh curry leaves; 1 tbsp oil; 500 g (1 lb 2 oz) raw prawns (shrimp), shell on; 500 g (1 lb 2 oz) raw prawns (shrimp), shell on; ½ tsp cumin seeds, freshly ground; ½ tsp roasted chilli powder; ½ tsp chilli powder; ½ tsp ground turmeric; ½ tomato, medium diced; ½ large onion, finely chopped; 2 garlic cloves, finely chopped; 1 green chilli, slit lengthways and deseeded

Preparation info

Serves
4

Difficulty
Easy

Appears in

Sri Lanka

By Prakash K. Sivanathan and Niranjala M. Ellawala

Published 2017

About

Ingredients

500 g (1 lb 2 oz) raw prawns (shrimp), shell on

Asia
Sri Lanka
Fish course
Pescatarian
Gluten-free

Method

Wash and clean the prawns (shrimp). Remove the head and most of the shell, leaving it just on the tail. Wash them again, drain and put in a medium saucepan.

Heat the oil in a medium, lidded saucepan set over a low heat. Add the curry leaves, green chillies, garlic and onion, and sauté until the onions are soft and turning golden. Add the tomato, and stir-fry for a few more minutes until