When I got back from India, I was sworn off curries for a while, however this delicious prawn curry that we learnt how to make in Sri Lanka has been at the back of my mind. It was so light and fresh, yet creamy. It is delicately spiced, making it suitable for even the weakest of spice tolerances (me!) and would work well if you subbed a white fish or salmon in for the prawns. It’s one of those, ‘throw everything in the pan’ type of recipes so it’s super quick!
Sri Lankan Prawn Curry
Serves 4-6
Ingredients
800g-1kg peeled raw king prawns (tail left on)
1 large red onion, roughly chopped
3 garlic cloves, crushed
20 curry leaves
1-2 green chillies
1/2tsp lemongrass paste or 1 inch fresh lemongrass
2tsp garam masala
1/2 tsp black pepper
1/4 tsp turmeric powder
1tsp salt
250ml coconut cream
Juice 1 lime
Stir everything, except the lime juice, together in a large pan over high heat and bubble for 8-10min until the prawns and onions are cooked through. Stir through the lime juice and season to taste, stirring in a little water if it looks too thick.
Serve immediately with boiled rice and vegetables.
So quick, so easy, so delicious!
You can read more about the Sri Lankan cookery class we took here.
That looks amazing 🙂
Recipes sounds amazing. I would have thought to cook all the ingredients, except the prawns, for 8-10 mins and then add the prawns as they only take a few minutes to cook. Cooking prawns for that length of time would make them rubbery. Otherwise great recipe. Will be trying at the weekend. Thanks for sharing.
I know, I thought that would be the case too but they actually weren’t! Hope you like it!