Sri Lankan King Prawn Curry
A fragrant and spicy curry featuring king prawns and a blend of Sri Lankan spices, making for a delightful and enchanting dish. Serve with a light salad or cauliflower rice for a more substantial meal.
Servings: 4 Serves
Calories: 350kcal
Cost: $30
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.