I recently went to the Sri Lankan Festival, held annually at Fullarton, SA.
They had a chef demonstrating how to make a prawn curry.
A tip for the future: save the heads and shells from the prawns and pulverise them in a blender and add the finely ground mix to the prawn curry for that extra special taste. I will try that next time.
What was special was the fried rice to accompany the curry.
Here’s the recipe (from my observation) ...
Add a dash of oil to a pan, bring to a medium heat.
Cut an onion in half then cut half rings, not too thick.
Add onion to the pan and slowly caramelise (for 10 minutes).
Add 1-2 cups of grated cauliflower. Ok to use a blender.
Stir in the cauliflower to mix well with the oil and onion.
Cook slowly for 5 minutes.
Add 1-2 cups of cold cooked rice. Mix well.
Slowly cook the mix until it is just right.
Use as an accompaniment with a curry or use it as a base for fried rice; just add whatever you usually do to make fried rice.
Tip: if your stomach can’t handle rice, then leave it out and just use cauliflower.
Give me some feedback if you make it.
I’m especially keen to get your feedback on using pulverised prawn heads and shells.