Sri Lanka has been a major trade network in South Asia for hundreds of years; in fact, traders have come to this beautiful island since ancient times and exchanged a whole range of exotic spices. Understandably, Sri Lankan cuisine is a distinct fusion of flavours from influences all around the world. The food is generally very hot, and uses a range of native spices to create delightfully fragrant and somewhat enchanting recipes. As you would expect from an island, seafood is abundant, which is the reason fish curries – like this King Prawn curry – are one of Sri Lanka’s many specialities.
I’ve used courgettes/ zucchini in this recipe, but feel free to throw in any vegetables you have available. Serve with a light salad, or cauliflower rice for something more substantial.
King Prawn Curry Ingredients:
- 500g raw tiger prawns, shells off
- 2 large courgettes/ zucchini, finely sliced
- 2 tbsp coconut oil
- 2 medium red onions, finely chopped
- 3 birds eye chillis (for a medium-hot curry), chopped and deseeded
- 1 tsp ground coriander
- 1 tsp fenugreek powder
- ½ tsp cumin
- ½ tsp fennel seeds, crushed
- ½ tsp cardamom pods, crushed
- ½ tsp cinnamon
- 3 curry leaves
- 3 pandan leaves
- 3 cloves of garlic, crushed
- 4cm fresh ginger, grated
- 1 x 400ml can coconut milk
- Juice 2 limes
- Small handful fresh coriander, to serve
King Prawn Curry How To:
Heat a little coconut oil in a large, heavy based pan. Rinse the tiger prawns, then toss in the juice of 1 of the limes. Season with a little black pepper, then sauté for 4 – 5 minutes until coloured. Set aside.
Heat the remaining coconut oil in the large pan over a medium heat. Fry the red onions for 2 – 3 minutes until softened, then add the garlic, chilli and ginger, and cook for another 2 – 3 minutes. Toss in all of the ground spices, stir and simmer gently for a final 2 – 3 minutes.
Add the coconut milk and about 200ml water to the onions and spices. Stir in a little salt and pepper, then add the king prawns and courgette slices. Cover and simmer for 20 minutes.
Remove the curry from the heat, then stir in the fresh coriander and remaining lime juice to serve.