Ingredients with Measurements:
- 1 lb. Kakuluwo (shrimp), peeled and deveined
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 tbsp. ginger, grated
- 1 tbsp. curry powder
- 1 tsp. turmeric powder
- 1 tsp. cumin powder
- 1 tsp. coriander powder
- 1 tsp. paprika
- 1 tsp. chili flakes
- 1 can (14 oz.) coconut milk
- 1 tbsp. vegetable oil
- Salt and pepper to taste
- Fresh cilantro leaves for garnish
Special equipment needed:
- Large skillet or wok
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the vegetable oil in a large skillet or wok over medium-high heat.
2. Add the chopped onion and sauté for 2-3 minutes until it becomes translucent.
3. Add the minced garlic and grated ginger and cook for another minute until fragrant.
4. Add the curry powder, turmeric powder, cumin powder, coriander powder, paprika, and chili flakes to the skillet and stir well.
5. Add the peeled and deveined shrimp to the skillet and cook for 2-3 minutes until they turn pink.
6. Pour the can of coconut milk into the skillet and stir well to combine.
7. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 10-15 minutes until the sauce thickens.
8. Season with salt and pepper to taste.
9. Garnish with fresh cilantro leaves and serve hot with rice or naan bread.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Medium-high heat for sautéing
- Low heat for simmering
Serving size:
- 4 servings
Nutritional information:
- Calories: 320
- Fat: 23g
- Carbohydrates: 9g
- Protein: 21g
Substitutions for ingredients:
- Kakuluwo (shrimp) can be substituted with chicken, beef, or tofu.
- Vegetable oil can be substituted with coconut oil or olive oil.
- Fresh cilantro leaves can be substituted with parsley or basil.
Variations:
- Add diced potatoes or carrots to the curry for extra texture and flavor.
- Use different types of seafood such as scallops or mussels.
- Add a squeeze of lime juice for a tangy twist.
Tips and tricks:
- Make sure to devein the shrimp properly to avoid any gritty texture.
- Adjust the amount of chili flakes according to your spice preference.
- Use full-fat coconut milk for a creamier texture.
Storage instructions:
- Store any leftover curry in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the curry in a saucepan over low heat until heated through.
Presentation ideas:
- Serve the curry in a large bowl and garnish with fresh cilantro leaves.
Garnishes:
- Fresh cilantro leaves
Pairings:
- Serve with rice or naan bread.
Suggested side dishes:
- Cucumber salad
- Steamed vegetables
- Roasted sweet potatoes
Troubleshooting advice:
- If the curry is too thick, add a splash of water or chicken broth to thin it out.
- If the curry is too thin, let it simmer for a few more minutes until it thickens.
Food safety advice:
- Make sure to cook the shrimp thoroughly until they turn pink and opaque.
Food history:
- Kakuluwo curry is a traditional Sri Lankan dish that is typically made with shrimp or prawns.
Flavor profiles:
- Spicy, savory, and creamy.
Serving suggestions:
- Serve hot with rice or naan bread.
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Region: Sri Lankan