Caution: it is going to get delish!Sri Lankan prawn curryIngredientsPrawns 30/40 uncleaned/400gmsOnion 20gmsGarlic 5gmsCurry leaves 5gmsLime juice 5mlCoconut-milk powder 10gmsGreen chilli 10gmsRoasted curry powder 10gmsTomatoes 20gmsChilli powder 1tspCumin 3gmsSalt/pepper 5gmsBlack pepper 3gmsTurmeric powder 2gmsVegetable oil 20mlPreparation methodClean the prawns by removing the heads and setting them aside.Sri Lanka, our neighbour known for its idyllic beaches, is one destination that many Indians have now crossed off their wish-list.Turmeric 1/4tspRaw curry powder 1tspChilli powder 1/2tspCurry leaves 5-6 nos. Sri Lankan Chef Manula, who recently visited Pullman, Aerocity, commented on this aspected by saying, "There are quite a few very popular Sri Lankan dishes that are identical to their South Indian counterpart.Mustard seeds 1 tspSalt to tastePreparation method:MAKING THE CURRYWash the red dhal and place it in a medium sized saucepan. However, we often forget the island nation’s culinary tradition, which ought to be relished by everyone headed to vacay at the tropical paradise. Add salt for tasteYou can have this delicacy with rice and bread, but if you like, you can eat the dhal curry with roti, paro or any other starch."

Well, in that case, have a look at these two recipes and see for yourself.Sri Lankan food has been extensively influenced by historical and trading traditions.When oil is ready, add the mustard seeds, keep it for 3 - 4 seconds and then add onions, garlic, curry leaves and fry it for few minutesThen add chilli pieces and fry it for 2 - 3 minutes. Once it’s hot, add curry leaves and cleaned prawnsSauté well for a few minutesAdd the curry mixture to the pan and a cup of water and coconut milk, then mix wellThen add lime juice and salt, cook for few minutes until prawns are well cookedTurn off the heat and cover the pan with a lid and let the prawns sit in the gravy for a few minutesServe with steamed rice and suitable vegetable curriesSri Lankan Dhal CurryRed dhal 20gmsSliced onions 50gmsSliced garlic cloves 4 nos. The availability of spices matches to a great extend, giving birth to similar food practices. And yet, its similarity with some Indian dishes is remarkable. Now add all the ingredients that are for the curry, except coconut milkMix it well and, keep it on medium heat to boil the dalWhen the lentils are boiled, add the coconut milk and bring it to boil againTaste to salt (if you don’t like to temp-er the curry, now you can use your lentils curry) Tempering the curryWhen you can see bubbles on the top surface of the curry,, transfer it to another saucepanAdd the oil and heat it on low flame. and finally add the dal curry.

Sprinkle the salt and curry powder over the prawns, mix it well, and set aside to marinateAdd garlic, green chillies, bombay onion, and cup of water to the blender and blend wellAdd roasted curry powder, frozen vegetable chili powder, tumeric, salt, black pepper powder and mix wellTake out the curry mixture, put it into a bowl and keep asideHeat a saucepan or pan over medium high heat, and add the oil.Curry leaves 4-5 nos.Thick coconut milk 1 cupWater 1/2 cupFor tempering the currySliced onions 50 gmsOil 2-3 tbspDry chillies 3 nos.Cinnamon stick 1 no

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