Sri Lankan Prawn Curry

A Curry I Grew Up With

This prawn curry has been on the blog since 2012 – one of the very first recipes I ever posted. Back then, it was mild because my kids were young and I toned down most curries so they could eat them. This version is how I make it now: spicier and with ingredients I can easily find in my Canadian home to cater to a Sri Lankan tastebud.

Growing up in Sri Lanka, prawns were a treat. The fishmongers would come to your door with fresh catch in woven baskets, and my mum would pick up just enough for the pot. We’d have rice soaked with prawn gravy for lunch, and at dinner, thick slices of bread to wipe the bowl clean. I still think that is the best way to eat it.

Everyday Prawn or Shrimp Curry

One quick note on the name – in Sri Lanka, we call them prawns. In North America, you might know them as shrimp. Same thing, different word.

Every household has their own way of making prawn curry. Some people make a broth from the prawn heads first and use that as the base liquid – it adds incredible depth. My version skips that step. This is the sort of curry you make on a weekday.

I have been cooking this curry for years and have made it enough times to give you a few tips on making this prawn curry taste the best. Building a proper masala base before the prawns go in, and adding the coconut milk in two stages is very important.

This is one of the curries that gets better the longer it sits. The shell adds a deep complex flavor along with spices and coconut milk that you’ll miss when eating it fresh. I keep the extra curry in the fridge and honestly prefer it to the freshly made version. So cook it the day before or a couple of days before and thank yourself later.

I get my prawns from Costco. The shell-on, head-removed prawns(shrimp) is great value and the quality is consistent. If you are buying fresh, your fishmonger can clean them for you.

• Prawns – shell-on, head removed, deveined. Shell-on prawns give more flavour to the gravy than peeled ones.
• Onion – I prefer to use red but white onion works too.
• Tomato – Adds body and a slight tang to the gravy.
• Green chillies – For more heat and flavor. A must.
• Curry leaves – Use fresh if you can find them; dried works in a pinch.
• Rampe (pandan leaf) – Gives the curry that warm, slightly floral note that makes it taste authentically Sri Lankan.
• Fenugreek seeds – Adds a subtle bitterness and used in seafood recipes.
• Ginger garlic paste – Use store-bought or make your own.
• Roasted curry powder – This is what makes the curry taste Sri Lankan. See my Sri Lankan Roasted Curry Powder if you want to make your own.
• Coconut milk – Full fat only. The lite version is too thin and the gravy will not have that creaminess you want.
• Lime or lemon juice – Brightens everything up at the end.

Serving Suggestions

This curry is made for a proper rice and curry spread. Here is how I build the plate:

White rice is the classic pairing – the gravy soaks into the rice beautifully and that is exactly how we ate it growing up. A bowl of Sri Lankan Red Lentil Dal on the side and a vegetable curries like Beetroot, Potato, Pumpkin, or Green Bean to round out the meal, and finish with a spoonful of Mallum or Pol Sambol for that spicy, tangy kick.

Try it with string hoppers- idiyappa, toasted bread or pol roti to mop up the gravy. All these are my favourite ways to eat it for dinner.