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Sri Lankan Prawn Curry


Recipe Info

  • Servings : 4
  • Prep Time : 5m
  • Cook Time : 15m
  • Ready In : 20m

The combination of earthy spices, sweetness from the coconut and heat from the chillies makes this a perfect kind of curry.


  • ½ tsp fenugreek seeds
  • ½ tsp mustard seeds
  • ½ tsp coriander seeds
  • ½ tsp fennel seeds
  • 8 curry leaves
  • ½ tsp turmeric
  • 1 small onion, finely chopped
  • 2 green chillis, chopped
  • ½ cinnamon stick
  • 400ml coconut milk
  • 200ml warm water
  • 450g raw, peeled king prawns
  • Roughly chopped fresh coriander leaves to garnish
  • Lime wedges, to serve


Step 1

Toast the fenugreek, mustard, coriander and fennel seeds in a dry frying pan over a low heat until they release their aroma. Tip them into a mortar and roughly grind with a pestle.

Step 2

Place the ground spices and all the remaining ingredients except for the prawns into a large saucepan. Pour in 200 ml water and bring to the boil. Simmer gently for 10 minutes then season with salt and black pepper to taste.

Step 3

Add the prawns and simmer for another 3 to 4 minutes, until they are just cooked through. Top with coriander and serve with lemon wedges to squeeze over and the roti on the side.

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