Sri Lankan Prawn Curry

June 13, 2012 | 4 Comments

"One of the best Sri Lankan curry, I love to cook any day. It's not only delicious but also very easy to cook & use day to day Sri Lankan cooking ingredients. Coconut milk gives the rich texture & taste to the curry. Great with rice or with bread."

Prep Time

15 Min

Cook Time

20 Min

Ready In

35 Min







Sri Lankan Prawn Curry

Total Servings


  • 500 Grams King prawns (peeled)

    • 2 Medium Red onions (chopped)

      • 5 Clove Garlic (chopped)

        • 3 Thin slice(s) Ginger (one inch in length)

          • 3 Cup Coconut milk (freshly squeezed)

            • 3 Small Cardamom

              • 1 Medium Cinnamon stick

                • 8 Medium Curry leaves (fresh)

                  • 2 Teaspoon Curry powder (heaped)

                    • 2 Teaspoon Chili powder

                      • 1 Teaspoon Turmeric powder

                        • 1 Teaspoon Salt (to taste)

                          • 4 Medium Green chilies (cut half open)

                            • 1 Tablespoon Lime juice (Freshly squeezed)


Step 1
In a large sized bowl mix Red onions, Garlic, Ginger, Coconut milk, Cardamom, Cinnamon stick, Curry leaves, Curry powder, Chili powder, Turmeric powder & Salt all together. Leave this for 4 minutes.
Step 2
Then add peeled king prawns & mix well all together. Set a side for 11 minutes, until soaked & well seasoned.
Step 3
Transfer full mixture from bowl to a deep sauce pan & put it stow in medium heat. Let it cook 15 minutes & make sure to stir the curry oftenly to combine all well.
Step 4
Add green chilies & cook for further 5 minutes.
Step 5
Once cooked turn off the heat & set a side. Then add lime juice & stir well.
Step 6
Check the salt taste just before you serve with steamed rice or your favourite bread.

Comments (4)

  1. taniya says:

    This is my all time favourite! I remember a friend’s mom, who cooked really yummy prawn curry.

  2. Very nice, but please mention that this recipe needs to use Ceylon Cinnamon and not the harsh and extra spicy Cassia Cinnamon. Ceylon Cinnamon is very subtle, mild tasting and blends extremely well to create a very complex flavor profile you just won’t get with Cassia cinnamon. It’s like using Oregano instead of Basil. Besides Ceylon cinnamon has ultra low Coumarin levels and will not damage your liver like Cassia Cinnamon, especially if you take Cinnamon everyday.

  3. pragathi says:

    My favorite dish nice presentation.

  4. anne says:

    Easy to prepare, lovely dish.

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