Sri Lankan coconut-shrimp(isso)curry.

oil

sprig of curry leaves(6-8)

minced ginger(1-inch piece of ginger)

minced garlic(4 cloves of garlic)

piece of Cinnamon(1 inch long)

large Onion sliced fine

green chillies split into two

medium-sized tomato chopped

Turmeric powder

red Chilli powder(if you feel this is too much for you reduce by half but the freshly grated coconut helps to reduce most of the heat of a tablespoon of chilli powder)

pepper powder

coriander powder

Jaffna curry powder(this is a totally optional ingredient for you but I do tend to add it to most of my curries)

tamarind paste(if you are using the ones with the seeds, soak the 1 tablespoon of tamarind in 1/4 of a cup of water for 3-5 minutes, remove seeds and use this liquid.

freshly grated coconut

Salt to season

thick coconut milk

cleaned, deveined prawns(see notes if you are using frozen prawns or you decide to cook the prawns without the skin).