The Stove
Sri Lankan prawn curry
Jumbo king prawns in a coconut, ginger and turmeric sauce, served with homemade coconut sambal.
Ingredients · Servings 6
- 450g extra-large sustainably sourced king prawns peeled
- ½ tsp ground turmeric
- 2 tbsp coconut oil or rapeseed oil
- 1 tsp fennel seeds roughly crushed
- 10-15 curry leaves plus a few extra to finish
- 2 onions finely chopped
- 1 tbsp finely grated garlic
- 1 tbsp finely grated ginger
- 1 tbsp unroasted Sri Lankan curry powder
- 1 tsp black peppercorns crushed
- 400g tin of light coconut milk
- 1 lime juiced
- 150g coconut grated
- 1 small long shallot finely chopped
- ½ bird’s-eye chilli finely chopped
- 1 lime juiced
- 1 tbsp finely chopped coriander
- basmati rice cooked
- roti
Method · 1 h 10 min
- Butterfly the prawns and remove any black veins. Toss the prawns with ½ tsp salt and the turmeric.
- Heat the oil in a pan over a medium heat and sizzle the fennel seeds for 1 min, then add the curry leaves for 30 seconds. Add the onions and cook over a low heat for 25-30 mins until really soft and golden. Stir in the garlic and ginger, and cook for 2 mins, then add the curry powder and peppercorns, and cook for 1 min. Stir in the coconut milk and simmer for 10-15 mins until thickened. Add the prawns and a few more curry leaves, and cook until just pink. Stir in the lime juice.
- To make the sambal, toss everything together in a bowl. Serve the curry with rice, sambal and roti on the side.
Perfect food for friends.
- 450g extra-large sustainably sourced king prawnspeeled
- 1 tsp fennel seedsroughly crushed
- 10-15 curry leavesplus a few extra to finish
- 2 onionsfinely chopped
- 1 tsp black peppercornscrushed
COCONUT SAMBAL
- 150g coconutgrated
- 1 small long shallotfinely chopped
- ½ bird’s-eye chillifinely chopped
- 1 limejuiced
TO SERVE
- basmati ricecooked
- kcal270
- fat19g
- saturates15g
- carbs7g
- sugars5g
- fibre5g
- protein16g
- salt0.9g
Method
- step 1Butterfly the prawns and remove any black veins. Toss the prawns with ½ tsp salt and the turmeric.
- step 2Heat the oil in a pan over a medium heat and sizzle the fennel seeds for 1 min, then add the curry leaves for 30 seconds. Add the onions and cook over a low heat for 25-30 mins until really soft and golden. Stir in the garlic and ginger, and cook for 2 mins, then add the curry powder and peppercorns, and cook for 1 min. Stir in the coconut milk and simmer for 10-15 mins until thickened. Add the prawns and a few more curry leaves, and cook until just pink. Stir in the lime juice.
- step 3To make the sambal, toss everything together in a bowl. Serve the curry with rice, sambal and roti on the side.