Sri Lankan Fish & Prawn Curry

Sri Lankan Fish & Prawn Curry


This Sri Lankan Fish and Prawn Curry is a flavorful dish, combining aromatic spices and tender seafood with the rich creaminess of coconut. Perfect for a comforting meal, this curry brings a taste of Sri Lanka to your table, enhanced by the vibrant garnish of chilli and crispy curry leaves.


  • 1/4 cup vegetable oil
  • 1 onion (thinly sliced)
  • 10 fresh curry leaves
  • 2 long green chillies (sliced)
  • 2 teaspoons fennel seeds
  • 1 tsp mustard seeds
  • 1 tsp ground turmeric
  • 1 tsp ground coriander
  • 1 cinnamon stick
  • 1 tbsp tamarind paste
  • 1 tsp brown sugar
  • 400 ml can coconut cream
  • 1/2 cup chicken stock
  • 500 g snapper fillets (with boneless, skin, halved)
  • 250 g peeled green prawns (with tails left on)
  • 2 wedged tomatoes
  • 70 g baby spinach
  •  basmati rice (Steamed)


  1. Sauté Aromatics:
    1 Sauté Aromatics:

    Heat 1 tablespoon oil in a large pan over medium heat. Add onion, curry leaves, and half the chilli. Stir for about 5 minutes until the onion softens.

  2. Add Spices:
    2 Add Spices:

    Add fennel seeds, mustard seeds, turmeric, coriander, and cinnamon. Cook, stirring for 1 minute.

  3. Simmer Sauce:
    3 Simmer Sauce:

    Add sugar, coconut cream, and stock. Bring to a simmer.

  4. Cook Fish:
    4 Cook Fish:

    Add fish to the pan, cover, and cook until almost done.

  5. Add Seafood:
    5 Add Seafood:

    Add tomato and prawns, and cook uncovered until the seafood is cooked through. Stir in spinach just before finishing.

  6. Prepare Garnish:
    6 Prepare Garnish:

    In a medium pan, heat the remaining oil and fry extra curry leaves until crisp. Drain on paper towel.

  7. Serve:
    7 Serve:

    Garnish the curry with remaining chilli and crispy curry leaves. Serve with rice.

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