Sri Lankan Prawn Curry

A super lush prawn curry from Sri Lanka! A fragrant dish that harnesses a variety of spices & coconut milk as well as very healthy plump king prawns.

Curries have the misconception that they all are very complicated to cook, this is really not the case! I don’t want you to miss out on amazing dishes that I believe you will love, this is why with this flavoursome Sri Lankan prawn curry I have broken the recipe down into four easy steps and have colour coded the ingredients to help you knock this recipe out with ease.


  • 1 medium onion
  • 5 cloves of garlic
  • 3″ piece of ginger
  • 6 curry leaves
  • 1/2 tsp fennel seeds
  • 1/2 tsp fenugreek seeds
  • 2″ cinnamon stick
  • 1 tbsp ground coriander
  • 1 tbsp ground cumin
  • 1/2 tsp tumeric
  • 1/2 tsp black pepper
  • 1 tsp smoked paprika
  • 1 tbsp lime juice
  • Chillies of your choice (I used 1 scotch bonnet)
  • 150ml coconut milk
  • 75ml water
  • 150g raw king prawns


  1. Dice the onion, garlic and ginger. Measure out the whole spices (see red ingredients) and set aside, measure the ground spices (see blue ingredients) and leave in a bowl.

2. Now, on a low-medium heat add about 2/3 tbsp of vegetable oil to a pan and let it get to temperature. Once the oil is hot, chuck in the onions and saute for two minutes, next add the garlic and ginger and saute for another minute or two, becareful not to burn anything. Once that is all smelling great, you want to add in your whole spices (red ingredients), give it a stir and cook the whole spices for another two minutes. *If it’s looking a tad dry, add a tbsp of vegetable oil*. Follow that up with the ground spices (blue ingredients), cook that out for a minute before adding a splash of water to prevent anything burning.

3. Your kitchen should be smelling awesome right about now! lol. Time for the last steps, all you need to do is add your coconut milk, chillies, 75ml water and lime juice into the spices and combine. Let that gently simmer on a low heat for 10-15 minutes, give the pot a stir every now and again just to check how it’s getting along.

4. TASTE the curry to see if it needs a little more salt or lime juice, once you have done that it’s time to had the juicy king prawns! They won’t take long to cook, roughly around 3 minutes but check after 2 minutes. Serve with a nice heap of coconut rice and a wedge of lime.


As with all curries it tastes even better then next day!

If you have a shellfish allergy you can use white fish such as cod or pollock instead.

If you give this recipe a go don’t forget to let me know!

Feedback is always welcome

Bon Appétit!

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