serves
2
prep
20 minutes
cook
35 minutes
difficulty
Mid
serves
2
people
preparation
20
minutes
cooking
35
minutes
difficulty
Mid
level
Stream free On Demand
Date Night Dish
Watch The Full Episode Here
PG
Watch The Full Episode Here
PG
Ingredients
- 12 green king prawns, peeled, heads and shells reserved, intestinal tract removed, tails intact
- salt, to taste
- 1 – 2 tbsp coconut oil
- ¼ onion, roughly chopped
- 10 fresh curry leaves
- 4 garlic cloves, crushed
- 2 – 3 cm piece ginger, crushed
- 1 tsp chilli powder
- ½ tsp turmeric powder
- 125 ml (½ cup) coconut milk
- 1 tbsp lemon juice
- ½ tsp sugar
- steamed basmati rice and fried curry leaves, to serve
Sri Lankan curry powder
- 1 tsp raw rice
- 2 tsp coriander seeds
- ½ tsp whole black peppercorns
- 1 tsp fennel seeds
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 1 tsp black mustard seeds
- 2 cardamom pods
- 2 cloves
Instructions
- For the curry powder, toast the uncooked rice in a small dry frying pan over medium heat until brown, then transfer to a spice grinder or mortar and pestle. Add all the remaining ingredients and grind to a powder.
- Place the peeled prawns in a bowl, sprinkle with a pinch of salt and curry powder, toss to combine and set aside.
- Heat the coconut oil in a wok or heavy-based frying pan over medium–high heat. Add the prawn heads and fry for about 7 minutes or until golden on both sides.
- Add the onion to the wok and toss until translucent. Add the curry leaves, garlic and ginger and cook until fragrant. Add the chilli powder, turmeric and the remaining Sri Lankan curry powder and toss to combine. Cook just until fragrant, being careful not to let the spices burn.
- Add the coconut milk and a good pinch of salt and bring to the boil. Reduce the heat to low, cover and simmer for 10 minutes or until the oil starts to separate. Add 250 ml (1 cup) water, or more if you prefer a thinner curry and simmer, uncovered for another 10 minutes.
- Add the lemon juice and sugar and adjust the seasoning to taste.
- Heat a little more coconut oil in a large heavy-based frying pan over high heat. Add the prawns and cook for 1–2 minutes on each side or until just cooked.
- To serve, ladle the curry sauce, including the heads into serving bowls and top with the prawns and fried curry leaves. Serve with steamed rice on the side.
Photography by Adam Liaw.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Date Night Dish
