From the book: Sri Lanka has south India to its north and South-East Asia to its east. Its food has aspects of both, as this recipe shows. The pandanus leaves and lemon grass hint at Thailand, Malaysia, and Indonesia, while the cumin and coriander show the influence of India. The sauce for these shrimp is both rich and aromatic. It is best served with rice.
Excerpted from From Curries to Kebabs by Madhur Jaffrey Copyright © 2003 by Madhur Jaffrey. Excerpted by permission of Clarkson Potter, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Serving Size: 4-5
Preparation Time: 30 minutes