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Priya's Sri Lankan Prawn Curry

A community recipe by

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I met Priya on a ship and she introduced my to the wonderful flavours of Sri Lanka. This is adapted from her recipe in Leith's Indian and Sri Lankan Cookery.


Serves: 2

  • shrimp (cooked or raw, shelled and deveined - enough for 2 people)
  • 1 tablespoon rapeseed oil
  • ½ medium chopped onion
  • ½ teaspoon turmeric
  • ½ teaspoon fenugreek seeds (not ground fenugreek)
  • 5⅛ centimetres cinnamon sticks
  • 5 fresh curry leaves or the equivalent dried and crumbled)
  • 1 teaspoon grated fresh gingerroot
  • 3 cloves grated garlic
  • 57 grams crumbled creamed coconut
  • 1 teaspoon chili powder
  • 156 millilitres water
  • 1 pinch of salt
  • ½ lemon (unwaxed, juice of)


Priya's Sri Lankan Prawn Curry is a community recipe submitted by Anonymous and has not been tested by so we are not able to answer questions regarding this recipe.

  • Heat pan on a medium heat. When hot add the oil. Meanwhile, make sure the other ingredients are organised. Once oil is hot, fry onions until lightly browned. Add the turmeric, fenugreek seeds, cinnamon, curry leaves, ginger and garlic and fry for 1 min.
  • Add the coconut, chili powder, water and salt and bring slowly to the boil. Reduce heat and simmer until the coconut is dissolved.
  • Add the shrimp and bring back to the boil then simmer slowly for 5 min until shrimp or just cooked. If using ready-cooked shrimp keep them in the liquid just long enough to heat up. shrimp toughen VERY easily.
  • Remove from heat and stir in the lemon juice.
  • Additional Information

    Serve with Tilda jasmine rice, raita, mango chutney, poppadums, fresh grated coconut, etc.I grate my coconut on my beloved Microplane coarse grater then it will freeze nicely until needed. This sauce can also be used for chicken by adding 2 poached chicken breasts cut into bite size opieces and simmered slowly in the sauce for 10 mins.

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