Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large bowl, combine 500 grams peeled and deveined large prawns with 2 tablespoons harissa paste, 1 tablespoon fresh lime juice, 1 tablespoon ginger-garlic paste, 0.5 teaspoon ground turmeric, 10-12 finely chopped fresh curry leaves, 2 tablespoons coconut oil, and 0.5 teaspoon sea salt, then mix thoroughly to coat the prawns and marinate for at least 15 minutes.

2. 2

   Preheat a grill or grill pan to medium-high heat, ensuring it is well-oiled to prevent sticking.

3. 3

   Place the marinated prawns directly onto the hot grill, cooking them for 2-3 minutes per side until they turn opaque and slightly charred.

4. 4

   While the prawns are grilling, prepare the coconut sambol by combining 1 cup fresh grated coconut, 0.25 cup finely chopped red onion, 1 finely chopped green chili, 1 tablespoon fresh lime juice, and 0.25 teaspoon sea salt in a separate small bowl.

5. 5

   Mix the coconut sambol ingredients together by hand, gently bruising them to release their flavors.

6. 6

   Remove the perfectly grilled Sri Lankan Harissa prawns from the grill and arrange them on a serving platter alongside the freshly prepared coconut sambol.