Srilankan Prawn Curry Recipe
Srilankan Prawn Curry is an easy and quick to make, tasty dish. The aroma of this dish will fill your kitchen and the taste would win you enough accolades. Serve it with Whole Wheat Lachha Paratha.
Srilankan Prawn Curry is an easy and quick to make, tasty dish. The aroma of this dish will fill your kitchen and the taste would win you enough accolades. Cooked in thick coconut milk, this dish is a sure win for all the seafood lovers. If prawns are cleaned the night before, this dish takes very less time to prep and cook.
If you like this recipe, you can also try other Prawn Recipes such as
- 500 grams Prawns , cleaned and deveined For the spice mixture
- 3 tablespoons Fresh coconut , grated
- 2 tablespoons Coriander (Dhania) Seeds
- 1 teaspoon Fennel seeds (Saunf)
- 1 teaspoon Black pepper powder
- 1 teaspoon Cumin powder (Jeera)
- 1/2 teaspoon Curry powder
- 1/2 teaspoon Turmeric powder (Haldi)
- 1 teaspoon Red Chilli flakes , ground
- 1 Onion , finely chopped
- 3 cloves Garlic , minced
- 1 inch Ginger , minced
- 50 ml Coconut milk , thick
- 1 teaspoon Lemon juice
- Salt , to taste
- 3 tablespoons Oil
- 6 Curry leaves , for garnish
How to make Srilankan Prawn Curry Recipe
To begin making the Srilankan Prawn Curry recipe, clean and devein all the prawns removing the head, tail and remove shell. To devein the prawns, make a long slit from the head of the prawn to the middle of its spine and pull out the black vein.
In a bowl marinate the prawns with lime juice and a pinch of salt, while we cook the spice mixture.
To prepare the coconut spice mixture, take a frying pan, add grated fresh coconut (or dessicated coconut depending on whichever you are using), fennel seeds and whole coriander seeds and dry roast over low heat, until coconut turns golden brown and starts giving out a lovely, sweet coconut smell. This usually takes a minute.
Remove from heat and allow to cool. To the cooled mixture, add pepper powder, turmeric powder, cumin powder, curry powder, turmeric powder, red chilli flakes and grind to a coarse paste with two tablespoons of water. Set aside.
Heat oil in a frying pan over medium heat. Add chopped onion and fry until golden brown.
Add minced ginger and garlic to the onion, stir for a minute.
Add ground coconut spice mixture and stir for 2 minutes. Add 50ml of water and allow it to reduce completely. This will help to cook the spice mixture and remove the raw smell. Add salt as per your taste keeping in mind that we have marinated the prawns with a pinch of salt already.
Do not burn spices, so keep stirring constantly and cook on low flame. When the spice mixture has thickened, add the prawns marinated in salt and lime juice. Cook for 3 minutes.
Add thick coconut milk, stir well and cook on low heat until slightly thickened and oil starts floating on top. Add curry leaves, stir to incorporate and coat the prawns in the gravy, remove from fire.
Srilankan Prawn Curry Recipe is part of the Recipe Contest : Share The Best Non Veg Recipe From Your Kitchen