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Recipe: Sri Lankan prawn curry

Chefs Manula Gayan and Sajid Wimarshana from Mӧvenpick Hotel Colombo were recently at Pluck, Pullman New Delhi Aerocity for a Sri Lankan food festival. They shared a recipe with us

The Telegraph Published 19.11.19, 12:58 PM
Sri Lankan prawn curry

Sri Lankan prawn curry Pluck, Pullman New Delhi Aerocity

Sri Lankan prawn curry



  • Prawn -- 400 gm (around 30-40 pieces)
  • Onion -- 1
  • Garlic -- 5 gm
  • Curry leaves -- 5 gm
  • Lime juice -- 5 ml
  • Coconut milk powder -- 10 gm (add hot water to make coconut milk)
  • Green chilli -- 10 gm
  • Roasted curry powder -- 10 gm
  • Tomatoes -- 20 gm
  • Chilli powder -- 1 tsp
  • Cumin -- 3 gm
  • Salt to taste
  • Pepper -- 5 gm
  • Turmeric powder -- 2 gm
  • Vegetable oil -- 20 ml


  1. Clean the prawns by removing the heads. Sprinkle salt and curry powder over the prawns and keep it aside to marinate.
  2. Add garlic, green chilli, onion and a cup of water to the blender and blend well
  3. Add roasted curry powder, chilli powder, turmeric, salt and black pepper and mix well.
  4. Put the curry mixture in a bowl and keep it aside.
  5. Heat a saucepan over medium heat and add oil. Once it is hot add the curry leaves and the prawns. Saute well for a few minutes.
  6. Add the curry mixture to the prawns along with a cup of coconut milk.
  7. Add lime juice and salt. Cook for a few minutes until prawns are well cooked.
  8. Turn off the heat and cover the pan with a lid. Let the prawns simmer in the gravy for a few minutes.
  9. Serve with steamed rice.

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