A must try Sri Lankan Sothy - creamy, tangy sothy with depth of flavour and a slight kick of spice. Absolutely delicious. The string hoppers will be vanish in seconds when it's served with this lovely dish.

150g cleaned prawn parts
500g potato
1 medium size onion
2-3 sprigs of curry leaves
1 tablespoon of fenugreek seeds
1 tsp fennel seeds
1 tsp mustard seeds
1 tsp turmeric powder
salt
juice from a small marble size tamarind
a few pieces of rampe
1 1/2 cup thick coconut milk
2 or more cups of water (depends on how thick you need your sothy)

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