Janet's Journal

This, of course, is not a Sri Lankan dish but as it makes use of two ingredients found here in abundance, I thought I would share it.

Ingredients – serves 2 people

2 tablespoons olive oil                                    

½ small onion finely chopped                         

1 clove garlic finely chopped                          

2.5cm ginger finely chopped                          

1 teaspoon ground turmeric                                      

200g large raw prawns shell on

200g linguine

150g natural yoghurt or 150ml coconut milk

50g spinach torn into small pieces

8 cherry tomatoes halved

salt & pepper

Method

Put a large pan of salted water on to boil 

Heat oil in a large frying pan over low heat.  Add onion and fry very gently until it becomes transparent.  Add garlic and ginger fry for another 4-5 minutes.

Add turmeric and cook for another two minutes.

Increase the heat and add the prawns, stir well to coat them with the other ingredients.  Cook, stirring well, for 4-8 minutes depending on size of prawns.

Add linguine to boiling water and cook for 10-12 minutes.  When cooked drain well, keeping a little of the cooking water. Drizzle a little olive oil through the pasta.

When the prawns are a good pink colour, stir in the yoghurt (or coconut milk) with a little of the pasta water.  Cook gently, stirring for a few minutes.  Taste and season with salt and pepper.

Stir in the spinach, as it starts to wilt add the drained pasta and tomatoes.  If it looks a little dry add some more pasta water and stir so that all of the pasta is coated with the sauce and is yellow coloured.

Serve and enjoy!