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Sri Lankan Prawn Coconut Curry
A rich and fragrant prawn curry featuring succulent prawns simmered in a creamy coconut milk sauce infused with Sri Lankan spices, tomatoes, and tamarind. This dish is a delightful balance of spicy, tangy, and creamy flavors.
🧂 食材
- 600 g Prawns(raw, shelled, with tails on)
- 2 tbsp Oil(coconut oil or vegetable oil)
- 2 medium Onions(chopped)
- 3 cloves Garlic(chopped)
- 3 cm piece Ginger(peeled and grated)
- 3 tsp Mustard seeds
- 2 tsp Curry powder(Sri Lankan)
- 1 tsp Turmeric powder
- 0.75 tsp Salt(or to taste)
- 400 g can Coconut milk
- 0.5 cup Shredded coconut
- 400 g can Crushed tomatoes
- 2 tbsp Tamarind purée
- 1 tbsp Lemon juice
- 1 tbsp Brown sugar(or coconut sugar)
👨🍳 步骤
- 1
Heat oil in a wok or large heavy-based frying pan over medium heat.
💡 专业技巧: Using coconut oil adds a subtle sweetness. - 2
Add chopped onions and cook for 8-10 minutes until golden brown.
- 3
Add chopped garlic, grated ginger, mustard seeds, curry powder, turmeric powder, and salt. Cook for 2 minutes, stirring constantly, until spices are fragrant.
- 4
Stir in coconut milk, shredded coconut, crushed tomatoes, tamarind purée, lemon juice, and brown sugar. Simmer for 8-10 minutes to allow the sauce to reduce slightly.
- 5
Add the prawns and continue to cook for about 5 minutes, or until the prawns are just cooked through.
💡 专业技巧: Do not overcook the prawns, as they can become tough. - 6
Season to taste with more salt if needed. Garnish with toasted shredded coconut and chopped red chili.
💡 专业技巧: Serve immediately with steamed rice.
💡 专业技巧
- ✓Tamarind purée is key for the authentic Sri Lankan sour note.
- ✓For a vegetarian version, substitute prawns with firm tofu or mixed vegetables.
- ✓If you can't find tamarind purée, a squeeze of lime juice can be used as a substitute, though the flavor will be slightly different.
✨ 创意变奏
为您的创意版本提供灵感
- Add a bay leaf and a cinnamon stick to the initial tempering for added aroma.
- Include a pinch of fenugreek seeds for a more complex flavor.