Sri Lankan Fish & Prawn Curry

Preparation Time: 15m
Cook Time: 25m
Total Time: 40m
Servings: 4

September 14, 2023 4.8

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.

Ingredients:

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)

Instructions:

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:
Add fennel seeds, mustard seeds, turmeric, coriander, and cinnamon. Cook, stirring for 1 minute.
3 Simmer Sauce:
Add sugar, coconut cream, and stock. Bring to a simmer.
4 Cook Fish:
Add fish to the pan, cover, and cook until almost done.
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:
In a medium pan, heat the remaining oil and fry extra curry leaves until crisp. Drain on paper towel.
7 Serve:
Garnish the curry with remaining chilli and crispy curry leaves. Serve with rice.