Sri Lankan Prawn Curry

Cook Time 40 minutes

Servings 4


20 large prawns, shelled and heads kept
6 garlic cloves, sliced
3 – 4 stems of curry leaves or 30 to 40 leaves
1 thumb size of fresh ginger, sliced
3 long green chillies, sliced
4 coriander roots, squashed
8 French shallots, sliced
4 cardamom pods, squashed
1 tbs. fenugreek seeds
1 cinnamon, stick broken
4 cloves
1 tsp. fennel seeds
2 tbs. ground cumin
2 tbs. ground coriander
1 tbs. ground turmeric
2 tbs. sweet paprika
1L coconut milk
Ghee or coconut oil
Fresh lime and coriander to serve


In a large saucepan, heat the whole spices and cook until toasted and aromatic.  Add coconut oil or ghee to the pan and then add the garlic, curry leaves, ginger, chilli, coriander roots and shallots. Cook for 2 mins.

Then add the prawn heads and cook till the heads turn red. Add the rest of the powdered spices with the coconut milk and simmer for 15 minutes. Strain and cool a little.

In a large fry pan, add a little oil and cook the prawns in batches of 8 to 10 at a time, or about 1.5-2 minutes depending on the size of the prawn.

Add 3 – 4 ladles of the sauce over the prawns in the pan, and season with salt and some fresh lime.

Serve with fresh coriander.


Sri Lankan Stir Fry Squid


Steamed Baby Barramundi with Ginger and Coriander