Spice Kitchen - Asian
Sri Lankan Prawn Curry
Featured Spices
This delicious curry is deeply flavourful and aromatic. It’s super easy to cook and really versatile for any type of prawn or shrimp.
INGREDIENTS
- 450g peeled prawns
- 1⁄2 tsp turmeric powder
- 1 tbsp vegetable oil
- 1 tsp mustard seeds
- 1 tsp fenugreek seeds
- 1 onion, finely chopped
- 5 garlic cloves, minced
- 10-15 curry leaves
- 1 x 400ml can coconut milk
- 3 tbsp tamarind paste
- 1.5 tbsp Sri Lankan Curry Powder
- Coriander to garnish
- 1 lime
- Steamed rice
METHOD
- In a bowl, mix the prawns with the salt and turmeric. Leave to marinate for at least 30 minutes.
- Heat the oil in a large pot. Add the mustard seeds, fenugreek seeds and once they sizzle, add the onions, chopped garlic and curry leaves.
- Cook on medium heat for 10 minutes.
- Add the prawns and turn the heat up to high and cook the prawns for 5 minutes, stirring.
- Add the coconut milk, tamarind paste and curry powder and cook for a further 5 minutes.
- Check your seasoning before serving and adjust if needed
- Ladle into bowls over steamed rice, garnish with freshly chopped coriander and a squeeze of lime