Shop Local
Support Small
Prioritise Provenance

Sri Lankan Prawn & Coconut Curry - Isso Kiri Hodi from Parva Spices

Prep Time: 10 mins Cook Time: 20 mins Serves: 4

We love this seafood curry recipe from our friends at Parva Spices. Tiger and white prawns are the most commonly used in this dish, and this is a really quick and easy way of incorporating seafood into your diet – not to mention a delicious way! Try for yourself tonight and let us know if you agree.

Recipe Essentials

Turmeric 

Why not try

 Coconut milk

 

Ingredients

  • 500g raw prawns, shell on
  • 2tbsp oil
  • 10 fresh curry leaves
  • 1 green chilli, slit lengthways and de-seed
  • 2 garlic cloves, finely chopped
  • 1 large onion, finely chopped
  • 1/2 tomato, diced
  • 1/2tsp ground turmeric
  • 1tbsp Jaffna curry powder
  • 1/2tsp salt
  • 2.5cm cinnamon stick
  • 1tsp red wine vinegar
  • 200ml coconut milk
  • 1/2 tsp fenugreek seeds

Method

Wash and clean the prawns. Remove the head and most of the shell, leaving it just on the tail. Wash again, drain and place in a medium saucepan.

Heat 1tbsp oil in a medium, lidded saucepan set over a low heat. Add 5 curry leaves, green chilli, garlic and 1/2 diced onion, and sauté until the onions are soft and turning golden. Add the tomato, and stir-fry for a few more minutes until it is soft.

Add the prawns, and give it a quick stir. Next, add the turmeric, curry powder, salt, cinnamon and vinegar, and stir-fry for 1 minute.

Add the coconut milk, cover with the lid, and simmer for 10 minutes until the prawns are cooked and the sauce has thickened.

Now, temper the spices and onion. Heat 1tbsp oil in a medium frying pan over a low heat. Add the fenugreek seeds, 5 curry leaves and 1/2 diced onion, and sauté until the onions are soft and turning golden.

Once the curry has thickened, take it off the heat and pour in the tempered mix. Give it a good stir. Taste for seasoning, then let allow to rest for 2–3 minutes before serving.

Enjoy!

Why not try our DD twist?

This dish is perfect for experimenting with seafood – we also love it with a mixture of sea bream, mussels and red mullet fillets. What will you try?