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.
Sri Lankan King Prawn Curry
Equipment
- Large heavy-based pan
Ingredients
- 500 g 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
- 4 cm fresh ginger grated
- 1 x 400ml can coconut milk
- Juice of 2 limes
- Small handful fresh coriander to serve
Instructions
- Prepare the Prawns: 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.
- Sauté the Aromatics: Heat the remaining coconut oil in a large pan over 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.
- Add the Spices: Toss in all of the ground spices, stir and simmer gently for a final 2 – 3 minutes.
- Combine Ingredients: 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.
- Finish the Curry: Remove the curry from the heat, then stir in the fresh coriander and remaining lime juice to serve.
Notes
- Adjust the amount of chilli to your preferred heat level.
- Feel free to add other vegetables you have on hand for added variety.
- Serve with cauliflower rice or a light salad for a complete meal.
So you've got some red onions left over and no time to pop out to buy yellow ones – can you use them? Well onions aren't all made the same, whilst it's not the end of the world if you use the “wrong” type, for best results you'll appreciate selecting the most appropriate type of onion for each recipe.
Firstly, how to pick a good onion?
Make sure there are no obvious bruises or softness that may indicate the onion is old. They should feel heavy, firm and not have too strong-an onion odour before you peel them.
Brown Onions
Also known as yellow onions. These are the work-horse of the onion family and for me, the type I use most frequently. They can be used in many different dishes and are fairly sweet. The longer you cook them, the sweeter they'll be.
White Onions
Cook these exactly as you would brown onions, but you'll find them less sweet and with a sharper flavour. They'll hold their texture far better on cooking than the brown onion. If you're going for a raw recipe like a salsa, these would be my preference.
Sweet Onions
Whilst these may look similar to yellow onions, they are, as the name might suggest, even sweeter. These are another good option to eat raw in things like salads.
Red Onions
These taste similar to the brown onion, but won't become as tender. They're great for dishes requiring vibrant colour. The flavour can be toned down by soaking them in water before use, making them great to add to colourful salsas and salads.
Shallots
These are a lot milder and great for more delicate recipes where you don't want a strong onion flavour to take-over.
What type on onions do you use in which dishes? Do you eat them raw?
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Easy to follow and perfect for a weeknight dinner. Thanks for sharing!