Prawn Curry with Coconut Milk (Isso Kirata)
An Amazing Sri Lankan Seafood Recipe
I’ve been getting many requests for a Sri Lankan prawn curry recipe ever since I posted my isso thel dala (spicy stir-fried shrimps) recipe a while back. And really, what is a Sri Lankan food blog without a recipe for prawn curry? It’s one of those foods that you just have to try if you’re visiting Sri Lanka for the first time. The sea around our beautiful little island is host to many different species of fish and other creatures. Prawn curry with coconut curry is definitely one of my absolute favorite dishes.
I’ve tasted many different sorts of Sri Lankan seafood and generally speaking, seafood often isn’t prepared in a quite as fiery manner as meat or vegetables usually are. This recipe is no exception. It’s definitely one of my milder recipes on this site. You can enjoy it with white rice, string hoppers, noodles or bread. I love it so much that I can even eat it all by itself. I like to serve it with ala thel dala, achcharu and white rice or pollos mallum and popadum.
1 kg prawns
1 medium onion
2 branches of curry leaves
1 tsp raw curry powder
3 pinches of turmeric
3 pinches of fenugreek seeds
1/2 tsp ground black pepper
1 tsp chili powder
2 small green chili
1 inch of a cinnamon stick
1 cup of coconut milk
3 tbsp vegetable oil
salt to taste
1. Wash and clean the prawns. Add salt, chili powder, curry powder, turmeric and black pepper. Mix by hand and leave it for 10 minutes.
2. Cut the onion into small pieces. Fry the onion in vegetable oil with the curry leaves, green chili, cinnamon and fenugreek seeds until it’s light brown.
3. Add the prawns to the frying pan and let it cook for 7 minutes on low fire while stirring it.
4. Add the coconut milk, stir well and leave it on low fire for another 10 minutes.