Sri Lankan Prawn Curry Recipe by Aunty’s

Craving a taste of Sri Lanka? Look no further than this delicious prawn curry by Aunty’s Sri Lankan cooking classes.

And if you’re travelling through Colombo, don’t forget to book a class. I’ve experienced many cooking classes in Sri Lanka, Aunty’s is the best. 

The cooking classes are fun and informative- a great opportunity to learn how to whip up authentic Sri Lankan dishes back at home. 

Sri Lankan cooking may appear daunting at first, but it’s surprisingly easy. Fresh ingredients, especially seafood, and spices are key. 

My advice? Go all in. Commit to the recipe and enjoy the experience.

Try to find fresh curry leaves if you can. Rampe (panadas leaf) is a little harder to find fresh but Asian supermarkets often sell it frozen or dried. Frozen is better than dried, but dried is better than no rampe!

Every curry tastes different, even using the same recipe. Your’s will be your version of the recipe- it’s unlikely to look the same as mine. And that’s totally fine. 

This curry will take about 30 mins, a little more if you need to devein the prawns- the fiddly part!

Enjoy!

Sri Lankan Prawn Curry

Delicious spicy Sri Lankan prawn curry for 2.
Serve with rice and couple of vegetable curries.
Prep Time 30 mins
Course Main Course
Cuisine Sri Lankan
Servings 2

Ingredients
  

  • 100 g medium fresh prawns deveined and cleaned
  • 1 tsp chilli powder
  • 1 tsp unroasted curry powder
  • ¼ tsp turmeric
  • ¼ tsp mustard seeds
  • ¼ tsp fennel seeds
  • 1/2 medium tomato
  • ¼ onion
  • 1 clove garlic
  • 1 small green chilli
  • 1 small cinnamon stick
  • 1 cardamom
  • 2 inch rampe (panadus) leaf
  • 4 curry leaves
  • 1 tsp tamarind paste
  • 2 tbsp coconut oil
  • 200 ml coconut milk fresh, powder, cream or tinned

Instructions
 

  • Add in all the powdered spices to the prawns and rub it in and let it marinate for 10 minutes
  • Slice the onion, garlic, cut the tomato into cubes, the green chili lengthwise
  • Add the oil to a clay pot and fry the mustard, fennel, rampe, curry leaves, cinnamon, cardamon. Put in the sliced onion, garlic, green chili and fry along with the prawns for 3 -4 minutes
  • When the prawns turn pink in color and are about half cooked, add the coconut milk and reduce heat
  • Let it simmer for 4-5 minutes until the coconut milk turns thick and the prawns are well boiled, add the chop tomatoes
  • Switch off the heat, add in the tamarind and stir well
  • Finish by adding salt
Keyword Asian, Curry, Prawn, Spicy

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating