Sri Lankan Prawn Curry with Coconut, Ginger and Turmeric Sauce and Fresh Coconut Sambal
A fragrant Sri Lankan-style prawn curry with a creamy coconut, ginger and turmeric sauce, served with a bright fresh coconut sambal. It is warming, gently spiced and ideal for a w…
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Servings: 4 | Prep: 20 min | Cook: 25 min | Total: 45 min
Tags: Sri Lankan, coconut, ginger, main course, prawn curry, sambal
Ingredients
- 600.0 g raw prawns (peeled and deveined; tails optional)
- 2.0 tbsp coconut oil
- 1.0 onion (finely sliced)
- 4.0 garlic (finely chopped cloves)
- 25.0 g fresh ginger (finely grated)
- 2.0 fresh green chilli (sliced; adjust to taste)
- 2.0 tsp ground turmeric (divided)
- 2.0 tsp curry powder (Sri Lankan or madras-style if available)
- 1.0 tsp mustard seeds
- 1.0 cinnamon stick
- 200.0 g tomatoes (finely chopped)
- 400.0 ml coconut milk (full-fat)
Instructions
- Place the prawns in a bowl with 1 teaspoon of the turmeric, half the lime juice, a small pinch of salt and a little black pepper, then mix well and leave to marinate for 10 minutes at room temperature until lightly stained yellow and fragrant.
- Heat the coconut oil over a medium heat, then cook the mustard seeds and cinnamon stick for 30 to 45 seconds until the seeds begin to pop and the spices smell toasty.
- Add the sliced onion and cook over a medium heat for 6 to 8 minutes, stirring often, until softened and lightly golden at the edges, then add the garlic, ginger and green chilli and cook for 1 minute until aromatic but not browned.
- Stir in the remaining turmeric and the curry powder, then cook over a low to medium heat for 30 seconds until the spices darken slightly and smell warm and nutty, taking care not to let them catch.
- Add the chopped tomatoes and 1/2 teaspoon of salt, then cook over a medium heat for 4 to 5 minutes, stirring occasionally, until the tomatoes break down into a thick, glossy base and the oil begins to separate slightly at the sides.
- Pour in the coconut milk and water, then bring the sauce to a gentle simmer over a medium heat and cook for 5 minutes until slightly thickened and silky; taste and add more salt if needed so the sauce is well seasoned before the prawns go in.
- Add the marinated prawns to the sauce and poach them over a low heat for 3 to 5 minutes, stirring once or twice, until they turn pink, curl gently and are just opaque through the centre.
- Mix the grated coconut, red onion, red chilli, the remaining lime juice, most of the coriander and a pinch of salt in a bowl, then leave it for 5 minutes so the flavours meld and the onion softens slightly.
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