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Sri Lankan Green Masala Shrimp
4.4 from 14 votes

Sri Lankan Green Masala Shrimp

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.

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 4
Calories: 403 kcal
Course: Main Course
Cuisine: Indian

Ingredients

For the fried herb garnish (optional) - you can use fresh herbs to garnish too.
  • 1/2 cup mint leaf fresh
  • 1/2 cup Coriander fresh, aka cilantro
  • 2 curry leaves stems, leaves removed - stems discarded
  • 1/2 cup vegetable oil
For the masala paste
  • 1 mint fresh, bunch
  • 1 cilantro bunch, fresh; aka coriander
  • 2 curry leaves stems, leaves removed - stems discarded
  • 4 chilli peppers 8 fresh Indian or Thai chillies, seeds in; you decide heat
  • 1/2 cup coconut milk
For the curry sauce
  • 2 tbsp coconut oil
  • 1/2 red onion small, or shallots; thinly sliced, about 1/2 cup
  • 1 tsp garlic minced
  • 1 tsp ginger fresh, minced
  • 1 tsp cumin ground
  • 1 tsp ground coriander
  • 1/2 tsp ground cardamom
  • 1 lb prawns fresh, peeled and deveined, 500g
  • 1 cup coconut milk
  • salt
  • black pepper
  • 1 lime juice of

Instructions

For the fried herb garnish (optional)
    Cup of Yum
  1. 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
  1. 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
  1. 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.
  2. 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.
  3. 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!
  4. Serve with plenty of fluffy basmati rice to soak up the utterly delicious sauce.

Nutrition Information

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 403

% 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.