Sri Lankan Prawn Curry
Coastal coconut milk curry with shell-on prawns, tamarind, and Moringa leaves
Shell-on is not optional. The shells dissolve their flavour into the gravy in a way the meat alone cannot. The Moringa leaves at the end are a traditional cooling note. This is the sea on a plate.
A rich coastal coconut curry. Shell-on prawns and a two-milk method build a deeply flavoured, layered gravy.
Ingredients
The Seafood: Prawns, cleaned, shells on for maximum flavour
Aromatics: Red onion (sliced), green chilies (slit), garlic (crushed), rampe (pandan leaf), karapincha (curry leaves), cinnamon stick
Spices: Chili powder, curry powder, black pepper, turmeric, fenugreek seeds, salt
The Sour: Tamarind pulp (or vinegar or Goraka)
The Liquid: Diluted coconut milk (Diya Kiri), thick coconut milk (Miti Kiri), water
Optional Finish: Fresh Murunga (Moringa) leaves
Method
The First Mix
Combine the prawns with onions, chilies, garlic, rampe, curry leaves, cinnamon, and salt. Mix by hand.
Season
Add chili powder, curry powder, tamarind, pepper, turmeric, and fenugreek. Mix to coat every prawn completely.
The Infusion
Add a little water and cook on low. Let the prawns release their juices and absorb the spices.
The First Boil
Add the diluted coconut milk. Increase to high heat.
Add the Thick Milk
Once boiling, add the thick coconut milk. Stir constantly to prevent curdling.
The Slow Cook
Reduce heat and simmer for around 10 minutes until the gravy thickens.
The Moringa Finish
Add Moringa leaves at the very end. Stir once and immediately off the heat.
Roast paan or string hoppers to soak up the creamy gravy.