Sri Lankan Green Masala Shrimp
User Reviews
4.4
21 reviews
Good
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Total Time
40 mins
-
Servings
4
-
Calories
403 kcal
-
Course
Main Course
-
Cuisine
Indian
Sri Lankan Green Masala Shrimp
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This beautiful, vibrant sauce is absolutely packed with personality. A stunning green hue is just the start, it's packed with fragrance and flavour too. Juicy shrimp have never tasted THIS good. Learn how to make this amazing flavour-packed curry.
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Ingredients
For the fried herb garnish (optional) - you can use fresh herbs to garnish too.
- 1/2 cup fresh mint leaves
- 1/2 cup fresh cilantro (coriander)
- 2 stems fresh curry leaves (leaves removed - stems discarded)
- 1/2 cup vegetable oil
For the masala paste
- 1 bunch fresh mint
- 1 bunch fresh cilantro (coriander)
- 2 stems fresh curry leaves (leaves removed - stems discarded)
- 4 - 8 fresh Indian or Thai chillies - seeds in (you decide how hot you want it)
- 1/2 cup coconut milk
For the curry sauce
- 2 tbsp coconut oil
- 1/2 small red onion or shallots - thinly sliced (about 1/2 cup)
- 1 tsp garlic (minced)
- 1 tsp fresh ginger (minced)
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ground cardamom
- 1 lb (500g) fresh prawns (peeled & deveined)
- 1 cup coconut milk
- salt & pepper
- 1 lime (juice of)
Instructions
For the fried herb garnish (optional)
- Heat the oil in a frying pan over a moderate heat until just rippling. NOW! BE VERY CAREFUL - HERBS SPLATTER LIKE FIREWORKS SO DO THIS NEXT STAGE WITH CAUTION! In small batches, add the herbs to the oil. They'll splatter violently then begin to sizzle. Let them sizzle for 10-20 seconds then remove to a waiting paper towel. Repeat with all the herbs. Set aside.
How to make the green masala paste
- Using a stick blender or food processor, blend into a paste the herbs, curry leaves, chillies and coconut milk. Set aside.
How to make the curry
- Heat the coconut oil in a wok over a moderate heat until hot. Add the onion/shallots and fry them for about 2-3 minutes until soft.
- Add the garlic and ginger and fry for 1 minute before adding the ground cumin, coriander and cardamom. Let this sizzle for 30 seconds before adding the shrimp. Season generously with salt & pepper. Stir fry the shrimp for 1-2 minutes until pink.
- Add the green masala paste and stir well. Let it come to a boil then pour in the coconut milk and the same amount (1 cup) of water. Bring this to a boil and let it bubble merrily for 5 minutes to cook the prawns through. Remove from the heat. Scatter over the crisp fried herbs and squeeze over the lime. That's it!
- Serve with plenty of fluffy basmati rice to soak up the utterly delicious sauce.
Nutrition Information
Show Details
Calories
403kcal
(20%)
Carbohydrates
13.8g
(5%)
Protein
29.7g
(59%)
Fat
27.1g
(42%)
Saturated Fat
20g
(100%)
Cholesterol
239mg
(80%)
Sodium
309mg
(13%)
Potassium
715mg
(20%)
Fiber
6.4g
(26%)
Sugar
2.8g
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 403 kcal
% Daily Value*
| Calories | 403kcal | 20% |
| Carbohydrates | 13.8g | 5% |
| Protein | 29.7g | 59% |
| Fat | 27.1g | 42% |
| Saturated Fat | 20g | 100% |
| Cholesterol | 239mg | 80% |
| Sodium | 309mg | 13% |
| Potassium | 715mg | 15% |
| Fiber | 6.4g | 26% |
| Sugar | 2.8g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.4
21 reviews
Good
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