Sri Lankan Prawn Curry
Sri Lankan Prawn Curry



  • For the Curry Paste
  • 3 large shallots, chopped
  • 7 garlic cloves, chopped
  • 5cm piece of ginger, chopped
  • 3 green chillies, deseeded and chopped
  • For the Curry
  • 3 tbsp oil
  • 1 tsp ground coriander and garam masala
  • ½ tsp each chilli powder, turmeric, paprika and fenugreek
  • ½ block of creamed coconut, chopped
  • 1 tbsp tamarind paste
  • 300ml fish stock
  • 650ml passata
  • 650g peeled raw king prawns
  • Chopped coriander
  • Basmati rice, to serve
  • Chuck the shallots, garlic, ginger and chillies in a food processor and blitz to a paste. Heat the oil in a large pan and cook the curry paste for 4 mins, then add the spices and fry for 3 mins more. Stir in the coconut, tamarind and a pinch of salt, then pour in the stock and passata and simmer for about 45 mins, stirring frequently.
  • Add the prawns to the pan and cook for 5 mins or until cooked through. Scatter with coriander and serve with a heap of basmati rice - fantastic!
55 mins
4 serving

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