Hidden Sri Lankan Village Dish 🌱| Tebu Leaves Cooked with Dried Prawns 🦐
Recipe Information
Tebu Leaves Curry with Dried Prawns
Cultural Context
Originating from Sri Lanka, Tebu Leaves Curry with Dried Prawns is a beloved dish that showcases the unique flavor of tebu leaves, often used in local cuisine. This dish reflects the resourcefulness of Sri Lankan cooking, utilizing dried prawns to enhance flavor and provide protein. Today, it is enjoyed in various forms across the island, with families often passing down their own variations through generations.
Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.
dried prawns
🥗Healthier: fresh prawns
💰Cheaper: canned tuna
Fresh prawns provide a lighter flavor, while canned tuna is more economical.
coconut milk
🥗Healthier: light coconut milk
💰Cheaper: evaporated milk
Light coconut milk reduces calories, while evaporated milk is budget-friendly.
Heat oil in a large pot over medium heat until shimmering.
Add mustard seeds and cook until they begin to pop.
Mix in chopped onion, garlic, and ginger; sauté until softened, about 5 minutes.
Add green chilies and curry leaves; stir for 1-2 minutes until fragrant.
Incorporate dried prawns and cook for 3-4 minutes until they are aromatic.
Sprinkle in turmeric and curry powder; mix well to coat the prawns.
Add chopped tebu leaves and stir to combine with the spices.
Pour in coconut milk and bring to a gentle simmer.
Season with salt and lime juice; cook for 10-15 minutes until leaves are tender.
Garnish with fresh coriander before serving.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Allergens
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