Sri Lankan Prawn Curry

Sri Lanka Prawn Curry

During a recent trip round Sri Lanka, Neville and I stayed at a charming guesthouse in Kandy, where the owner Shayamala showed me how to make some authentic Sri Lankan dishes. 

This one was made in a Kerala clay pot (also known as a chatty or kadai), direct on  the stove top. I was amazed that it was possible to hold the side of the pot without getting burned. 

You can use a heavy bottomed frying pan instead, but I think you get a richer flavour from a clay pot that has been used again and again over the years.

Serves 2

Preparation Time:  .
Cooking Time: .

2 cloves garlic 10-12 fresh curry leaves
1 green cardamon 1 tblsp chili powder
Small piece cinnamon bark 10 medium size prawns, heads removed
1 red onion, chopped  1 medium tomato, diced
1 stalk lemongrass, crushed  1/2 cup coconut milk
1 small pandan leaf, cut into small strips   


(Pandan leaf may not be easy to find, so you could substitute Thai basil, or rose water, or just a few more curry leaves very finely chopped).

Heat a little oil in a traditional claypot or heavy bottomed frying pan. Add  the garlic, cardamom, cinnamon bark, onion, lemongrass, pandan leaf and curry leaves. Gently fry for a few minutes until the onions soften.

Add the chili powder, then the prawns. Add salt and black pepper to taste. Keep stirring.

Add the diced tomato and stir, cooking until the tomatoes soften. Add the coconut milk. Cover and simmer for a more few minutes.

Leave to rest, then serve with all the other side dishes that are part of  'Rice and Curry'.