Sri Lankan prawn curry
King prawns in a sweet, tangy coconut sauce with curry leaves, tamarind and a gentle chilli kick.
- Time30 min
- LevelEasy
- Costabout £2.86 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oil in a pan. Add the onion, garlic, ginger, curry leaves and cinnamon. Cook for 6 minutes until soft.
6 min - 2
Stir in the coriander, cumin, chilli and turmeric and cook for 1 minute.
- 3
Add the tomato, gluten free tamarind paste, salt and coconut milk. Simmer for 10 minutes until slightly thickened.
10 min - 4
Add the prawns and cook for 4 minutes, until they turn pink and curl. Do not overcook.
4 min - 5
Rest for 2 minutes and serve with rice and mallung.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.