Name: Cingalese Prawn Curry
Ingredients: fresh prawns or canned prawns; curry sauce; coarse sea salt (formerly 'bay salt')

Cingalese Prawn Curry

Ingredients

fresh prawns or canned prawns
curry sauce
coarse sea salt (formerly 'bay salt')

Directions

Remove the heads from the prawns and pound them in the curry sauce to extract flavor.
Add the white meat of the prawns to the curry sauce.
Serve the prawns in the curry sauce.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.