The islandchief

Prawn Curry with Kanamadhu

PUBLISHED June 24, 2020

Chef Roshan Sanjeewa Kumara

Executive Chef

Adaaran Select Hudhuranfushi

Roshan Sanjeewa Kumara started his career in hospitality industry as an apprentice in 1991. True commitment & dedication gradually elevated him to the position of Executive Chef in 2014. During the progress, he has gained exposure with many international hotel brands such as Inter-Continental Dubai, Kempinski Hotel Kuwait, Hilton Abu Dhabi, Holiday Inn Jeddah, Cinnamon Resorts in both Sri Lanka & the Maldives, holding various positions from trainee to commis, chef de partie to sous chef & executive sous chef. He is now holding the position of Executive Chef at Adaaran Select Hudhuranfushi since January 2018. Winning Gold & Silver medal for practical cookery meat & fish at Emirates Culinary Guild under Middle East Junior Chef category in 2001 is a significant achievement in his culinary march

This specially created, delectable dish was designed by Executive Chef Roshan Sanjeewa Kumara of Adaaran Select Hudhuranfushi and is prepared using a unique combination of Kanamadhu (tropical almonds), coconut milk and aromatic spices to help bring out the taste of prawns to the best. The dish works well served with steamed or yellow rice.

Ingredients

600 gm. Medium prawns peeled & deveined

100 gm. Onion finely chopped

6 cloves Garlic finely chopped

20 gm. Curry leaves chopped

07 gm. Pandan leaves

02 pcs. Cinnamon (01 inch)

04 pcs Cloves & cardamom (each)

40 gm. Fried drumstick Leaves

20 gm. Roasted or fried kanamadhu

75 gm. Fresh tomato ground

25 gm. Tomato paste

07 gm. Turmeric powder

10 gm. Chili powder - 1 tbsp

10 gm. Maldivian fish curry powder

100 gm Raw kanamadhu, soaked & ground to a paste

400 ml Thick coconut milk

25 ml Coconut oil

Salt, pepper & lime to taste (SPL)

Preparation / Method

Season the prawns with all spice powders, salt, pepper and allow to rest for 10 to 15 minutes.

Sauté the onions, garlic, curry leaves, pandan leaves along with whole spices in a hot pan with coconut oil.

Add the ground tomato, tomato paste and cook for around 3 to 4 minutes.

Add the pre-seasoned prawns and allow to cook until they are half done.

Add in the Kanamadhu paste mix with the coconut milk and allow to cook stirring frequently on a medium fire.

Lower the heat when it starts to boil and let it simmer for up to 2 minutes or until the prawns are done.

Remove from the fire and add salt, pepper and lime, according to your taste.

Sprinkle fried drumstick leaves and roasted Kanamadhu on top before serving.