Everyday KitchenSearch all recipes

Sri Lankan · Dinner

Sri Lankan Prawn Curry

Non-vegEasy

Diet: Non-veg · High-protein

Sri Lankan Prawn Curry is a Sri Lankan dish. Add prawns only after the sauce is ready.

Prep
20 min
Cook
25 min
Total
45 min
Servings
4
Difficulty
Easy
Cuisine
Sri Lankan
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

Jump to recipe

0 of 3 steps complete

Start cooking view to see whether your screen can stay awake.

Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Base

Sauce

Prawns

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; food thermometer; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Base · About 5 min

  1. Cook 30 ml coconut oil, 150 g onion, chopped, 20 g ginger, 15 g garlic, 10 curry leaves, 1 tsp roasted curry powder, 1 tsp chili powder, ½ tsp turmeric in its oil 5 minutes.

Sauce · About 12 min

  1. Add 300 g tomatoes, chopped, 400 ml coconut milk, 100 ml water, ¾ tsp salt; simmer gently 12 minutes until tomatoes soften.

    Check: Look for this result: tomatoes soften.

Prawns · About 6 min

  1. Add prawns from 700 g raw prawns, peeled, 30 ml lime juice; simmer 4–6 minutes until opaque and 63°C / 145°F. Add lime off heat.

    Check: Look for this result: opaque and 63°C / 145°F.

Tips

  • Add prawns only after the sauce is ready.
  • Judge Sri Lankan Prawn Curry by the texture and doneness signs in its steps. Your pan and heat affect how long Sri Lankan Prawn Curry takes to cook.

Substitutions

  • Use firm white fish chunks with a slightly longer simmer.

Storage

  • Get perishable Sri Lankan Prawn Curry into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Sri Lankan Prawn Curry within two days, keeping it covered at 4°C / 40°F or colder.
  • Bring cooked Sri Lankan Prawn Curry to 74°C / 165°F, stirring or turning it for even heating. When Sri Lankan Prawn Curry is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.
  • If Sri Lankan Prawn Curry includes a thick sauce or soup, loosen it with a little water during gentle reheating. Any crisp coating on Sri Lankan Prawn Curry becomes softer in storage.

Make ahead

  • Prepare the measured ingredients for Sri Lankan Prawn Curry one day ahead. For Sri Lankan Prawn Curry, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Sri Lankan Prawn Curry on the day of serving.

FAQ

What matters most when making Sri Lankan Prawn Curry?

Add prawns only after the sauce is ready.

What can I substitute in Sri Lankan Prawn Curry?

Use firm white fish chunks with a slightly longer simmer.

Can I prepare Sri Lankan Prawn Curry ahead?

Prepare the measured ingredients for Sri Lankan Prawn Curry one day ahead. For Sri Lankan Prawn Curry, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Sri Lankan Prawn Curry on the day of serving.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

Related recipes