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| The lighthouse in Galle ( a world heritage site ) on the south coast of Sri Lanka |
Romesh studied fashion with Ghaz in the eighties and he worked in the UK and in Germany before returning home about eight years ago to look after his ageing mother. He now lives with Tyson his lively boxer dog, in his family's wonderful Art Deco house in the heart of the embassy district of Colombo. Caruna his cook looks after him and his guests with wonderful Sri Lankan meals all served in the dining room. Meals are a formal occasion and are all ( even breakfast ) announced by several strokes on a gong echoing around the house.
Hearty breakfasts typically consist of fresh tropical fruits with buffalo curd and kitul (a sweet palm tree sap which is the Sri Lankan version of honey) A light prawn curry follows accompanied by hard boiled eggs in a spicy coconut milk and rice of course.
Seafood ingredients are very popular and the light prawn curry is served at any time of the day from breakfast onwards. Grilled prawns are also cooked frequently and here below we have adapted a prawn marinade to make a particularly tasty starter...
Ingredients
( Serves two )
6 King / tiger prawns
1 Cucumber cut into ribbons
1 Carrot cut into ribbons
1 Mango julienned
Coriander leaves
Olive oil
Dressing
1 Tbls Fish sauce
1 Tbls Soy sauce
Juice of 1 lime
3 Tbls brown sugar
Marinade
2 Cloves garlic in paste
1 Tsp Fish sauce
1 Tbls Tamarind paste
2 Tbls Sweet chilli sauce
1 Tbls Thin soy sauce
Garnish
Chopped toasted Cashews
Deseeded and sliced chilli
Slices of khaki fruit or star fruit
Method
Peel the prawns leaving head and tail intact and place in marinade for about 20 minutes. While marinating mix dressing ingredients, season and adjust to taste. Heat a little oil in a wok and fry prawns until nicely pink all over (about 3 - 5 minutes). Mix salad ingredients and cashews and toss in the dressing at the last minute. Arrange prawns on top. Garnish and serve.
Posted by incredibly fed
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