Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a bowl, combine 500 grams of peeled and deveined large prawns with 1 teaspoon of turmeric powder, 1 teaspoon of salt, and 1 teaspoon of Sri Lankan roasted curry powder, mixing thoroughly to coat.

2. 2

   Heat 2 tablespoons of coconut oil in a large wok or deep pan over medium-high heat until shimmering.

3. 3

   Add 1 small thinly sliced red onion, 3 minced garlic cloves, 1-inch grated ginger, 20 fresh curry leaves, and 2 slit green chillies to the wok, stir-frying for 3 minutes until the onions soften and become translucent.

4. 4

   Stir in 2 teaspoons of Sri Lankan roasted curry powder and 3 tablespoons of tamarind paste, cooking for 1 minute until fragrant.

5. 5

   Add the marinated prawns to the wok and stir-fry for 3-4 minutes until they turn pink and opaque, ensuring not to overcook them.

6. 6

   Pour in 100 ml of thick coconut milk and 1 tablespoon of grated jaggery, gently tossing to combine and allowing the sauce to thicken slightly for 2 minutes.

7. 7

   Taste the sauce and adjust salt if necessary, then immediately remove from heat and serve hot.