Each of you may taste various prawn dishes, but have you ever tasted Sri Lankan spicy prawn curry? If not, don’t miss this chance to experience the deliciousness of this dish. Today, I am going to show you how to make the best Sri Lankan spicy prawn curry with coconut milk.
Prawn curry or Shrimp curry or Eral kulambu (in Tamil) is one of the famous dishes in Sri Lanka.
Sri Lanka is the kingdom of seafood, thus we can get the best fresh prawns here. In fact, people who visit Sri Lanka never miss the Sri Lankan prawn dishes.
Alright, without talking much let’s jump into the recipe. Here is the best and easy way to make Sri Lankan spicy prawn curry with coconut milk at home.
My Favorite Combos
1. This Recipe + Rice + Cabbage Stir Fry + Dhal Curry + Unique Prawn Fry
2. This Recipe + Pittu + Dhal Curry + Unique Prawn Fry
3. This Recipe + Bread + Prawn Varai + Dhal Curry
Sri Lankan Spicy Prawn Curry
Ingredients
- prawn/shrimp – 300g (Before peeling off the skin)
- Fenugreek seeds – 1 teaspoon
- Turmeric powder – ½ teaspoon
- Mustard seeds – ½ teaspoon
- Onion – 50g
- Garlic cloves 5 or 6
- Curry leaves – Few
- Thick tamarind juice – 50ml to 75ml
- Thin coconut milk – 250ml
- Thick coconut milk – 50ml
- Curry powder – 1 ½ tablespoon
- Salt – As you need
- Cooking oil – As you need
Instructions
1. Take the prawns, peel off the skin and rinse it well for at least 2 times.
2. Get ready with turmeric powder, fenugreek seeds, and mustard seeds.
3. Slice onions and garlic cloves as shown in the picture below. Also, take the curry leaves.
4. Prepare 50ml to 75ml of thick tamarind juice.
5. Also, prepare thick and thin coconut milk.
6. Add turmeric powder and salt to the prawns. Mix well and let them marinate for at least 30 minutes.
7. Heat the oil in a cooking wok. Add the mustard seeds and let it splutter. Then add the onions and fenugreek seeds. Fry them until the onions turn translucent.
8. Add garlic cloves and curry leaves. Fry them for 1 or 2 minutes.
9. Now add the prawns and mix well.
10. Cook uncovered under medium flame until you feel the prawns get fry. For me, it takes about 7 minutes. Stir occasionally to avoid burning.
11. Now, add thin coconut milk, tamarind juice, and curry powder.
12. Mix them well and cook covered under high flame for 5 to 7 minutes.
13. Finally, take off the lid and add thick coconut milk. Mix it well and cook covered under low flame for 3 to 5 minutes.
14. Taste the curry and adjust salt if needed.
15. This is how to make the delicious Sri Lankan spicy prawn curry at home. Serve and enjoy this simple yet tasty shrimp curry with your friends and family.
Notes
1. I instantly prepare coconut milk from grated coconut. If it is hard to find grated coconut use coconut milk powder or bottles coconut milk.
2. If you don’t like more spiciness reduce the amount of curry powder.
3. I made a thick gravy curry. If you don’t like thick gravy use more thin coconut milk or reduce the cooking time after you add the coconut milk.
Printable Recipe Card
- prawn/shrimp - 300g (Before peeling off the skin)
- Fenugreek seeds - 1 teaspoon
- Turmeric powder - ½ teaspoon
- Mustard seeds - ½ teaspoon
- Onion - 50g
- Garlic cloves 5 or 6
- Curry leaves - Few
- Thick tamarind juice - 50ml to 75ml
- Thin coconut milk - 250ml
- Thick coconut milk - 50ml
- Curry powder - 1 ½ tablespoon
- Salt - As you need
- Cooking oil - As you need
- Take the prawns, peel off the skin and rinse it well for at least 2 times.
- Get ready with turmeric powder, fenugreek seeds, and mustard seeds.
- Slice onions and garlic cloves. Also, take the curry leaves.
- Prepare 50ml to 75ml of thick tamarind juice.
- Also, prepare thick and thin coconut milk.
- Add turmeric powder and salt to the prawns. Mix well and let them marinate for at least 30 minutes.
- Heat the oil in a cooking wok. Add the mustard seeds and let it splutter. Then add the onions and fenugreek seeds. Fry them until the onions turn translucent.
- Add garlic cloves and curry leaves. Fry them for 1 or 2 minutes.
- Now add the prawns and mix well.
- Cook uncovered under medium flame until you feel the prawns get fry. For me, it takes about 7 minutes. Stir occasionally to avoid burning.
- Now, add thin coconut milk, tamarind juice, and curry powder.
- Mix them well and cook covered under high flame for 5 to 7 minutes.
- Finally, take off the lid and add thick coconut milk. Mix it well and cook covered under low flame for 3 to 5 minutes.
- Taste the curry and adjust salt if needed.
- This is how to make the delicious Sri Lankan spicy prawn curry at home. Serve and enjoy this simple yet tasty shrimp curry with your friends and family.
2. If you don't like more spiciness reduce the amount of curry powder.
3. I made a thick gravy curry. If you don't like thick gravy use more thin coconut milk or reduce the cooking time after you add the coconut milk.
Here is the Video of this Recipe
So, what do you think about this Sri Lankan spicy prawn curry? This is the best and easy way to make spicy shrimp curry at home. When you have all the ingredients give it a try, I am very sure that you will like it.
If you have any questions or suggestions leave it in the comment box below. Also, you can share this Sri Lankan spicy prawn curry recipe with your friends and family by clicking the social share buttons below.
I tried this dish and the outcome was awesome. I totally recommend this dish to anyone.
Thanks for sharing.
Tastiest curry I ever made using shrimps. Thank you Rocy for this awesome method.
Keep your good work.
How do I make the tamarind juice from tamarind concentrate for this recipe? Thank you!