Sri Lankan Prawn Curry Recipe
Experience the bold and aromatic flavors of Sri Lankan cuisine with this delicious prawn curry. Made with fresh prawns, aromatic spices, and rich coconut milk, this dish is a true celebration of Sri Lankan culinary traditions. Paired with steamed rice, this flavorful curry makes for a comforting and satisfying meal that’s perfect for lunch or dinner.
Ingredients
| Ingredient | Quantity |
|---|---|
| Prawns (cleaned and deveined) | 500 grams |
| Fresh coconut (grated) | 3 tablespoons |
| Coriander seeds (Dhania) | 2 tablespoons |
| Fennel seeds (Saunf) | 1 teaspoon |
| Black pepper powder | 1 teaspoon |
| Cumin powder (Jeera) | 1 teaspoon |
| Curry powder | 1/2 teaspoon |
| Turmeric powder (Haldi) | 1/2 teaspoon |
| Red chilli flakes (ground) | 1 teaspoon |
| Onion (finely chopped) | 1 medium |
| Garlic (minced) | 3 cloves |
| Ginger (minced) | 1-inch piece |
| Coconut milk (thick) | 50 ml |
| Lemon juice | 1 teaspoon |
| Salt | To taste |
| Sunflower oil | 3 tablespoons |
| Curry leaves | 6 leaves (for garnish) |
Nutritional Information (Approximate per serving)
| Nutrient | Amount per serving |
|---|---|
| Calories | 250 kcal |
| Protein | 25 g |
| Fat | 14 g |
| Carbohydrates | 10 g |
| Fiber | 2 g |
| Sodium | 600 mg |
| Cholesterol | 150 mg |
Preparation Time
| Time | 25 minutes |
Cooking Time
| Time | 20 minutes |
Total Time
| Time | 45 minutes |
Servings
| Number of servings | 4 servings |
Cuisine
| Type | Sri Lankan |
Course
| Meal | Lunch |
Diet
| Diet Type | Non-Vegetarian |
Instructions
-
Prepare the prawns
Begin by cleaning and deveining the prawns. Remove the heads, tails, and shells. To devein the prawns, make a long slit along the back from the head to the spine and carefully pull out the black vein. In a small bowl, marinate the prawns with lemon juice and a pinch of salt. Set them aside while you prepare the spice mixture. -
Prepare the coconut spice mixture
Heat a frying pan over low heat. Add the grated fresh coconut (or desiccated coconut, if that’s what you have), fennel seeds, and coriander seeds. Dry roast the mixture until the coconut turns golden brown and releases a lovely, sweet aroma. This will take about 1-2 minutes. Once roasted, remove the pan from the heat and let the coconut mixture cool down. -
Grind the spice mixture
After the mixture has cooled, add black pepper powder, cumin powder, turmeric powder, curry powder, and red chili flakes to the roasted coconut. Grind this mixture into a coarse paste by adding 2 tablespoons of water to help blend it together. Set this paste aside for later use. -
Cook the onion, ginger, and garlic
In the same frying pan, heat 3 tablespoons of sunflower oil over medium heat. Add the chopped onion and sauté it until golden brown. This will take about 5-6 minutes. Once the onion is browned, add the minced ginger and garlic and cook for another minute, stirring constantly to avoid burning. -
Combine the spices and cook
Add the ground coconut spice paste to the pan with the onions, garlic, and ginger. Stir well and cook for 2 minutes to allow the flavors to meld. Then, add 50 ml of water and let it cook until the liquid reduces completely. This will help cook off the raw smell of the spices. Make sure to stir constantly on a low flame to avoid burning the spices. -
Cook the prawns
Once the spice mixture has thickened, add the marinated prawns to the pan. Cook for about 3 minutes, stirring occasionally. The prawns should turn pink and begin to release their juices. Be careful not to overcook them, as prawns cook very quickly. -
Add the coconut milk and simmer
Pour in 50 ml of thick coconut milk and stir to combine. Let the curry simmer on low heat for another 5 minutes, or until the sauce thickens and the oil begins to float on top. This will allow the prawns to absorb the rich coconut and spice flavors. -
Final touches
Once the curry has thickened, add the curry leaves to the pan. Stir them in to infuse the dish with their aromatic flavor. Remove the pan from the heat and give the curry one final stir. -
Serve
Serve your Sri Lankan prawn curry hot, garnished with fresh curry leaves. Pair it with steamed rice for a hearty, flavorful meal. You can also serve a side of Kachumber Salad (a refreshing cucumber and tomato salad) to complete your meal.
Enjoy the rich, creamy, and aromatic flavors of this Sri Lankan prawn curry – it’s a perfect dish for any occasion!
Tips for Success
- Fresh Coconut vs. Desiccated Coconut: Fresh coconut adds a richer, more authentic flavor to the curry, but desiccated coconut works well too if fresh coconut is not available. If you are using desiccated coconut, make sure to roast it until golden brown to bring out its flavor.
- Adjusting Spice Levels: If you prefer a milder curry, you can reduce the amount of red chili flakes. Similarly, if you like a spicier kick, feel free to add more chili flakes or a dash of cayenne pepper.
- Serving Suggestions: This curry goes wonderfully with fluffy steamed white rice or even a fragrant basmati rice. For added crunch, a side of crispy papadums can complement the curry.
Aromatic and Flavorful
Sri Lankan prawn curry is a dish that brings the perfect balance of heat, spice, and richness. The fresh coconut and aromatic curry leaves elevate the flavors, while the prawns absorb the rich spices and coconut milk, making every bite a true delight. Whether you’re a fan of seafood or just love experimenting with different cuisines, this recipe will not disappoint!
