Cynthia Shanmugalingam served up a tasty Sri Lankan style prawn curry with white bread and Coconut sambol on Saturday Kitchen.

The ingredients for the Sri Lankan curry powder: 30g coriander seeds, 15g cumin seeds, 15g fennel seeds, 15g black peppercorns, 2 tsp vegetable oil, 20 fresh curry leaves, 70g dried Kashmiri red chillies and ¼ tsp ground turmeric.

For the prawn curry: 500g raw prawns with shells on (or 300g without shells), 8 tbsp coconut or vegetable oil, 3 tbsp Sri Lankan curry powder (see above), 20g tamarind (from a block of tamarind), soaked in 200ml warm water, 1 red onion, finely sliced, 20 fresh curry leaves, 1 garlic clove, finely sliced, 2cm fresh root ginger, peeled and finely sliced, pinch salt, 150ml tin coconut milk and soft white bread, to serve.

See more recipes by Cynthia in the book titled: Rambutan: Recipes from Sri Lanka available from Amazon now.