A Fiery Coastal Delight – Prawn Curry

Sri Lankan prawn curry, locally known as “Isso Curry”, is a rich, aromatic dish that beautifully captures the essence of the island’s coastal cuisine. Bursting with bold spices, fragrant coconut milk, and the natural sweetness of fresh prawns, this curry is a much-loved dish across Sri Lanka, from seaside villages to urban kitchens.

Whether served at a family lunch or a festive gathering, prawn curry is a luxurious yet comforting addition to any rice and curry spread.

 

What Makes Sri Lankan Prawn Curry Unique?

Sri Lankan curries are defined by their robust spice blends and depth of flavor, and prawn curry is no exception. Unlike other milder seafood curries, this dish brings together heat from chili, warmth from curry powder, and creaminess from coconut milk, all while letting the natural taste of prawns shine through.

The use of fresh curry leaves, mustard seeds, pandan leaves, and Dry fish (optional) gives the dish a distinctive island flair that sets it apart from other South Asian seafood dishes.

 

 Sri Lankan Prawn Curry Recipe

Ingredients:

• 500g prawns, cleaned and deveined
• 1 medium onion, finely sliced
• 2–3 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1 green chili, sliced
• 1 sprig of curry leaves
• 1 small pandan leaf , cut into pieces
• 1/2 tsp turmeric powder
• 1 tsp chili powder (adjust to taste)
• 1 tsp curry powder
• 1/2 tsp fenugreek seeds
• 1/2 tsp mustard seeds
• 1 tbsp lime juice or tamarind pulp
• 1 cup thick coconut milk
• 1/2 cup water
• 1 tbsp coconut oil
• Salt, to taste
• (Optional: 1 tsp Dry fish flakes for added umami)

 

Instructions:

🔹 Step 1: Prepare the Tempering

In a clay pot or deep pan, heat coconut oil over medium heat. Add mustard seeds and let them splutter. Then add fenugreek seeds, onion, ginger, garlic, green chilies, curry leaves, and pandan leaf. Sauté until fragrant and onions are golden.

🔹 Step 2: Add the Spices

Stir in the chili powder, curry powder, and optional Dry fish. Cook for a minute to release the aromas.

🔹 Step 3: Cook the Prawns

Add prawns and stir to coat them in the spice mixture. Sauté for 2–3 minutes until they begin to turn pink.

🔹 Step 4: Simmer in Coconut Milk

Pour in the coconut milk. Bring to a gentle simmer and cook for another 5–7 minutes, or until the prawns are cooked through and the gravy has thickened slightly. Avoid overcooking to keep the prawns tender.

🔹 Step 5: Final Seasoning

Adjust salt and squeeze in a bit more lime juice or add a little tamarind for tang. Remove from heat.

 

Serving Suggestions:

• Best served with steamed white rice, pol sambol, and a mild curry like dhal or pumpkin.
• Can also be paired with string hoppers, pittu, or roti for a more traditional Sri Lankan meal.

 

✅ Tips for the Perfect Prawn Curry:

• Use fresh prawns for the best flavor and texture.
• Adjust chili and curry powder to your spice preference.
• For a darker, more intense curry, use extra roasted curry powder or kalu pol (roasted coconut) paste.

Conclusion

Sri Lankan prawn curry is a celebration of the island’s rich coastal bounty and bold culinary traditions. With its combination of spices, creamy coconut base, and juicy prawns, it offers a dish that is both decadent and deeply satisfying. Whether you’re hosting a dinner or cooking a family meal, Prawn Curry brings the flavors of the Indian Ocean straight to your plate—fiery, fragrant, and unforgettable.

 

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