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
- 10-15 curry leaves
- 2 tsp salt
- 1 x 400ml can coconut milk
- 1⁄2 tsp turmeric powder
- 3 tbsp tamarind paste
- 1 tsp mustard seeds
- 1.5 tbsp curry powder
- 1 tsp fenugreek seeds
- Coriander to garnish
- 1 onion, chopped
- 5 garlic cloves, chopped
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 seasoning before serving with fluffy rice.
- Finish with shower of chopped coriander.
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BBQ Sri Lankan Salmon
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Lamb Biriyani
