Sri Lankan Prawn Curry - Isso Curry
Juicy prawns or shrimp cooked in a creamy, spiced coconut milk gravy with classic Sri Lankan aromatics - curry leaves, rampe, fenugreek seeds, and roasted curry powder. Ready in 30 minutes and perfect with rice.
Ingredients
- 1.5 lb prawns or shrimp (shell-on, head removed, deveined) about 680g
- 1 large onion chopped
- 1 large tomato chopped
- 3 green chillies chopped
- A few sprigs of curry leaves
- 1 piece rampe (pandan leaf)
- ½ tsp fenugreek seeds
- 1 tbsp ginger garlic paste
- 1 tsp chili powder
- ½ tsp turmeric powder
- 1 tsp roasted curry powder
- ½ tsp black pepper
- 1 tsp salt
- 1 cup full fat coconut milk divided
- 1 cup water
- 1 tsp lime or lemon juice
- 2 tbsp oil
Instructions
- Rinse the prawns under cold water and pat dry. Set aside.
- Heat oil in a wide pan over medium heat. Add curry leaves, rampe, and fenugreek seeds. Let sizzle for 30 seconds.
- Add the chopped onion and cook until translucent, about 5-7 minutes. Add ginger garlic paste and cook until the raw smell disappears, about 2 minutes.
- Add chili powder, turmeric, roasted curry powder, black pepper, and salt. Stir and cook for a minute until fragrant.
- Add the chopped tomato and green chillies. Cook until the tomatoes break down and soften, about 5 minutes.
- Add the prawns and stir into the masala. Cook for 2-3 minutes until half done (just starting to turn pink).
- Pour in 3/4 cup of the coconut milk and all of the water. Bring to a boil, then reduce heat, cover and cook for 10 minutes.
- Remove the lid. Pour in the remaining coconut milk. Stir gently and warm through for 1-2 minutes - do not boil.
- Add lime juice. Taste and adjust salt. Serve with rice.
Notes
- Prawn tip: Shell-on prawns give the gravy more flavour. If using peeled, the curry will still be delicious but slightly lighter. They're called shrimp in this part of the world so look for shrimps.
- Spice level: Use Kashmiri chili powder for colour with less heat. Add an extra chilli for more heat.
- Coconut milk: Always use full-fat canned coconut milk. Lite coconut milk is too thin.
- Goraka: A small piece of soaked goraka can replace the lime juice for a more traditional sour note.
- Storage: You can serve the prawn curry fresh but it tastes best a couple of days after. It develops flavors the longer it sits in the fridge. Keep in an airtight container in the fridge. Reheat gently over low heat with a splash of water. Note that prawns can become slightly firm on reheating.
Nutrition
Calories: 218 kcal | Total Carbs: 7 g | Protein: 17 g | Fat: 14 g | Saturated Fat: 8 g | Sodium: 1120 mg | Fiber: 2 g | Sugar: 2 g | Vitamin A: 475 IU | Vitamin C: 7 mg | Calcium: 78 mg | Iron: 2 mg | Net Carbs: 5 g
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