sri lankan

Authentic Sri Lankan Prawn Curry (Shrimp Curry)

shrimp

salt

¼ tsp Sri Lankan Curry Powder

tbsp coconut oil (or neutral oil)

garlic

ginger (finely chopped)

onion (red onion or sweet onion, finely chopped)

tbsp unroasted Sri Lankan Curry Powder

fennel

cayenne pepper

tsp regular paprika

½ tsp ground black pepper

curry leaves (karapincha)

pandan leaves (rampe)

coconut milk

water + ¼ cup

red chili peppers (or 1 tbsp sambal oelek)

tbsp lemon / lime juice

½ tsp sugar (optional)

Clean the shrimp / prawns by removing the heads and setting them aside. Peel the shell, leaving the tails intact and devein the shrimp (remove the intestinal tract). For a detailed video on cleaning shrimp, please visit this post.

Rinse the shrimp and shrimp heads separately.

Sprinkle the salt and curry powder over the shrimp and mix well and set aside to marinate while you cook the curry base.

Preparing the Shrimp / Prawns

Heat a saucepan or pan over medium high heat, and add the coconut oil. Once it's hot, add the shrimp heads to the pan (it will sizzle and splatter, so be careful). Cook the shrimp heads for about 5 -10 minutes until the heads become crispy and slightly caramelized in spots. Add the onion, ginger, garlic, a generous pinch of salt and reduce the heat to medium and cook the shrimp heads until they soften - a few minutes.

Add the curry powder, fennel powder, paprika, cayenne pepper, black pepper, curry leaves (rampe leaves) and saute, while mixing frequently for about 5 minutes, until the spices are fragrant and have formed a paste with the onion, garlic and ginger.

Add the coconut milk,⅓ cup water, fresh red chili pepper, sugar and lemon or lime juice and stir to combine. Bring the mix to a boil. Cover and simmer for about 10 - 15 minutes until the mixture is thick and dark red in color.

Add the peeled shrimp into the gravy base and gently mix to combine and completely coat the shrimp with the gravy/sauce. Add the ¼ cup of water if the gravy is too thick, or you would like more gravy. While gently stirring, bring the mix to a boil. Cook for 10 minutes further, or just until the shrimp is cooked through and is nice and pink. Taste and season with salt if needed.

Turn off the heat and cover the pan with a lid and let the shrimp sit in the gravy for a few minutes.

Sprinkle chopped cilantro (optional) on top, and serve with rice or roti. Enjoy!

Shrimp Curry

This Authentic Sri Lankan curry powder is deeply aromatic and has very robust and complex flavors. It&#039;s a recipe that is made every week in my kitchen, so you know it&#039;s the good stuff! The ingredient ratios are easy to remember, so go ahead and make a big batch and use it any way you like to make flavorful curry dishes! EASY - This recipe is very easy to make and is the flavor base for many Sri Lankan curries. It&#039;s a fantastic recipe for anyone who wants to learn more about Sri Lankan cuisine, or just loves to make Sri Lankan food frequently.

Sri Lankan Roasted Curry powder

coriander seeds

tbsp cumin seeds

tbsp black peppercorns

tbsp basmati rice

tbsp black mustard seeds

cardamom seeds

fennel seeds

Place the rice on a dry non stick pan. Heat over medium heat until the rice starts to turn light brown.

Add the rest of the spices and pan roast for a further 3 - 5 minutes until the spices start to brown, toast and become aromatic.

Keep moving the pan to prevent the spices from burning.  Also adjust the cook times according to your stove and pan, to avoid burning the spices. Or your curry powder will be bitter.

Remove from the heat and let the spices cool down.

Once the spices cool down - use a spice grinder (or a mortar and pestle) to grind the spice mix into a powder in batches and mix well. Store in an air tight container.

Use as needed.

Enjoy the simple flavors of this Pumpkin curry cooked in Coconut milk and Turmeric powder then tempered and served warm with rice and curry.

Pumpkin-coconut milk Curry(Sri Lankan, vegetarian)

For tempering

Curry leaves

onion

chilli flecks

Turmeric Powder

Mustard seeds

Pumpkin,

Garlic

turmeric

Cardamom pods

cinnamon

a cup of thick Coconut milk

https://www.youtube.com/watch?v=lqjUuyVR49U

Find the printable recipe and more helpful tips can be found here.
https://www.islandsmile.org/pumpkin-curry/

Pumpkin-coconut milk Curry(Sri Lankan, vegetarian).
The perfect pumpkin curry recipe for fall and pumpkin season.
This Sri Lankan pumpkin curry is also known as “wattakka curry” in Sinhalese.
Enjoy the simple flavors of this Pumpkin curry cooked in Coconut milk and Turmeric powder then tempered with onions and mustard.

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Creamy coconut milk Pumpkin curry

This easy chicken curry recipe with coconut imparts the flavours of Sri Lanka, making it a firm favourite once the weather turns.

Chicken curry recipe with coconut and turmeric

white onion, grated

(20 grams) ginger, grated

garlic cloves, crushed

chicken thigh fillets, chicken breasts

(60 milliliters) coconut oil

tbs turmeric

tbs cumin

tsp coriander

tsp smoked paprika ￼(pimenton)

cardamom pods

cinnamon quill

cloves

curry leaves,

coconut cream

chicken stock

tbs cashews, crushed,

Micro coriander, to serve

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977458968001&=domain=del

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Whiting is a delicate fish that requires minimal cooking and suits the gently spiced flavours of this easy dish.

Fish curry recipe with coconut and turmeric

garlic cloves, chopped

green chillies, chopped

tbs finely chopped ginger

tsp finely chopped fresh turmeric

tbs sunfower oil

onion, finely chopped

tsp turmeric

tsp cumin

green cardamom pods, cracked

(250 milliliters) fish stock

sand whiting fillets

lime

basmati rice, to serve

Coriander leaves, to serve

http://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-6216976608001&=domain=del

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This tastes best if you do the first stage of the cooking, then chill overnight before roasting in the oven the next day, says O Tama.

Recipe by O Tama Carey, from Lankan Filling Station.



Pork rib curry

pork

tamarind puree

ghee

red onion, chopped

garlic cloves, finely chopped

(15 grams) ginger, finely chopped

curry

cardamom pods, bruised

star anise

x 6cm pandanus leaves

(250 milliliters) coconut milk

red chilli,

tsp basmati rice

brown mustard seeds

tsp black peppercorns

tsp cardamom pods

cinnamon quill,

tbs chilli powder

curry leaves

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977447755001&=domain=del

5348771529001-5977447755001

This recipe makes the perfect addition to any Sri Lankan feast.

Recipe by O Tama Carey, from Lankan Filling Station.

Red lentil dahl

tbs brown mustard seeds

red lentils, rinsed, drained

Lime wedges, to serve

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5853640786001&=domain=del

5348771529001-5853640786001

This easy pork dinner uses the world's best curry sauce to create a creamy and comforting weeknight meal.

Sri Lankan pork curry recipe

olive oil

pork fillet,

curry leaf sprigs

(1/2

brown sugar

Heated chapati bread, to serve

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5751755273001&=domain=taste

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Eggs are where it’s at this year! Cook this curry a few nights ahead to really develop its exotic flavours.

Sri Lankan egg curry

eggs

tbsp rice bran oil

brown onion, finely chopped

green chillies, finely chopped

3cm-piece fresh ginger, peeled, finely grated

curry powder

tsp Jeeny's Roasted Shrimp Paste

tsp fennel

(about 250 grams) ripe tomatoes, chopped

x coconut milk

coriander,

green chilli, extra, to serve

A spicy fish curry combining the exotic flavours of tamarind, coconut cream and chilli.

Sri Lankan fish and tomato curry

tomatoes, roughly chopped

green chillies, deseeded, chopped

ginger, peeled, chopped

boneless thick white fish fillets, cut into 6cm pieces

vegetable oil

brown onion, chopped

tamarind concentrate (see note)

red chillies,

Experimenting with global cuisines doesn't have to be daunting when you can whip up a Sri Lankan fish curry in 30 minutes or less.

Sri Lankan salmon curry

ginger,

tsp each panch phoran & whole coriander seeds

tbs mild madras curry powder

tbs sunflower oil

onion, chopped

tomatoes, chopped

broccolini

skinless salmon fillets,

Shredded coconut, lime wedges, chutney &

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5853635662001&=domain=del

5348771529001-5853635662001

This lamb meatball curry is full of spices, which makes for an unbelievably tasty sauce, but is a cinch to make, too.

Sri Lankan lamb meatball curry

lamb mince

cardamom

tsp cinnamon

tbsp ginger

brown onions, finely chopped

tsp Ceylon curry powder (see notes)

green chilli,

tomatoes,

peeled,

lemon juice

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5583874044001&=domain=taste

5348771529001-5583874044001

Curried red lentils, sweet potato, spinach, red capsicum and coconut milk tastes delicious.

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