Main Meals

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Sri Lankan Prawn Curry

Serve with (Rice+ papadums +  one or two other curries)


Sri Lankan Prawn Curry
Sri Lankan Prawn Curry


750 g small raw prawns
1 medium onion, finely chopped
3 garlic cloves, finely chopped
1 tsp fresh ginger, finely grated
1 small cinnamon stick
1/4 tsp  fenugreek seeds
3-4 curry leaves
1 stalk lemongrass bruised (or 2 strips of lemon rind)
1/2 tsp ground turmeric
1 1/2 tsp chili powder
2 tsp paprika
1 strip of rampe leaf (pandan leaf)
1 tsp salt
2 cups coconut milk
good squeeze lemon juice


  1. Wash prawns and remove heads but leave shells on ( in Sri Lanka prawns are cooked with the shell on for better flavour).
  2. Put all ingredients, except lemon juice, into a saucepan and bring slowly to simmering point.
  3. Simmer uncovered for 20 minutes or until onions are soft.
  4. Add lemon juice and stir.
  5. Taste and add more salt or lemon if required.

Recipe Credits: LINK