Authentic Sri Lankan Prawn Curry (Shrimp Curry)
User Reviews
5
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Prep Time
30 mins
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Cook Time
40 mins
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Total Time
1 hr 10 mins
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Servings
4 servings
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Calories
200 kcal
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Course
Main Course, Lunch, Dinner
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Cuisine
Sri Lankan
Authentic Sri Lankan Prawn Curry (Shrimp Curry)
Description
The Authentic Sri Lankan Prawn Curry centers on shrimp marinated briefly with salt and Sri Lankan curry powder. The dish starts by crisping the shrimp heads in coconut oil to extract their flavor, which forms a savory base. Aromatics such as finely chopped onion, garlic, and ginger are sautéed with the heads, followed by a precise combination of spices including unroasted Sri Lankan curry powder, fennel, cayenne pepper, paprika, black pepper, curry leaves, and pandan leaves.
After these ingredients meld, liquid components including coconut milk, water, and lemon juice are added to create a rich, scented sauce. The shrimp bodies cook briefly in this sauce until just done, preserving their texture and the bold flavors infused by the spices and fragrant leaves.
This curry pairs well with steamed rice or flatbreads, allowing the piquant, layered sauce to complement neutral starches. It suits those who appreciate spicy seafood dishes with authentic South Asian seasoning.
Using fresh shrimp with heads intensifies the curry’s depth, though peeled shrimp and reclaimed shells can substitute if needed. The choice of Sri Lankan curry powder significantly affects taste, so sourcing a genuine blend from a South Asian grocery is recommended over generic powders.
Ingredients
Shrimp / Prawns
- 455 g Shrimp preferably head-on, about 20 shrimp (see recipe notes, or prawns, large
- ¼ tsp salt
- ¼ tsp Sri Lankan curry powder
Shrimp Curry
- 3 tbsp coconut oil or vegetable oil
- 4 - 5 garlic finely chopped (about 1 tbsp, cloves
- 1 inch ginger finely chopped, piece
- 1 onion red onion or sweet onion, finely chopped, medium
- 1 tbsp curry powder unroasted, Sri Lankan
- ½ tsp fennel ground
- 1 tsp cayenne pepper adjust to your spice level
- 1 tsp paprika regular
- ½ tsp black pepper ground
- 10 - 12 curry leaves karapincha
- 3 pandan leaves rampe
- ⅓ cup coconut milk
- ⅔ cup water + ¼ cup at the end
- 2 - 3 red chili peppers or 1 tbsp sambal oelek, fresh
- 2 tbsp lemon juice or lime juice
- ½ tsp sugar optional
- salt to taste
Instructions
Preparing the Shrimp / Prawns
- Clean the shrimp / prawns by removing the heads, and set aside (do not throw out). Peel the shell, leaving the tails intact and de-vein the shrimp (remove the intestinal tract).
- Rinse the shrimp and shrimp heads separately.
- Sprinkle the salt and curry powder over the shrimp and mix well and set aside to marinate while you cook the curry base.
Shrimp Curry
- Heat a saucepan or pan over medium high heat, and add the coconut oil. When hot, add the shrimp heads to the pan (it will sizzle and splatter, so be careful). Cook the shrimp heads for about 5 - 10 minutes until the heads become crispy and slightly caramelized in spots.
- Add the onion, ginger, garlic, a generous pinch of salt, and reduce the heat to medium and cook the shrimp heads until the onions soften - a few minutes.
- Add the curry powder, fennel powder, paprika, cayenne pepper, black pepper, curry leaves and rampe (pandan) leaves and saute, while mixing frequently for about 5 minutes, until the spices are fragrant and have formed a paste with the onion, garlic and ginger.
- Add the coconut milk,⅓ cup water, fresh red chili pepper, sugar and lemon or lime juice and stir to combine. Bring the mix to a boil. Cover and simmer for about 10 - 15 minutes until the mixture is thick and dark red in color.
- Add the peeled shrimp into the gravy base and gently mix to combine and completely coat the shrimp with the gravy/sauce. Add the extra ¼ cup of water if the gravy is too thick, or if you prefer more gravy.
- While gently stirring, bring the mix to a simmer. Reduce the heat to medium / medium low heat. Cook for a further10 minutes, or just until the shrimp is cooked through and is nice and pink. Taste and season with salt if needed.
- Turn off the heat and cover the pan with a lid and let the shrimp sit in the gravy for a few minutes.
- Sprinkle chopped cilantro (optional) on top, and serve with rice or roti canai or coconut roti. Enjoy!
Notes
- Use Sri Lankan or Madras curry powder from a South Asian store for authentic flavor; generic supermarket curry powders lack enough spices.
- Keeping the shrimp tails adds a crunchy texture traditionally enjoyed in this curry.
- If fresh shrimp heads are unavailable, toast shrimp shells and remove them before adding onions to maintain flavor depth.
- For peeled shrimp without tails, omit toasting heads or shells and adjust cooking times accordingly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 200 kcal
% Daily Value*
| Calories | 200kcal | 10% |
| Carbohydrates | 5g | 2% |
| Protein | 16g | 32% |
| Fat | 15g | 23% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 142mg | 47% |
| Sodium | 791mg | 33% |
| Potassium | 218mg | 5% |
| Sugar | 1g | 2% |
| Vitamin A | 390IU | 8% |
| Vitamin C | 2.4mg | 3% |
| Calcium | 74mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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