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