Prawn Curry
Isso Curry, another name for Sri Lankan Prawn Curry, is a delicious seafood meal that mixes tender prawns with a flavorful, fragrant coconut curry. The dish's robust tastes come from
Ingredients
Shrimp / Prawns
- 455 g large shrimp or prawns preferably head-on, about 20 shrimp (see recipe notes)
- ¼ tsp salt
- ¼ tsp Sri Lankan Curry Powder
Shrimp Curry
- Use 3 tbsp coconut oil or vegetable oil
- 4 – 5 garlic cloves finely chopped (about 1 tbsp)
- Cut the 1-inch piece of ginger finely chopped
- 1 medium onion red onion or sweet onion, finely chopped
- 1 tbsp unroasted Sri Lankan Curry Powder
- ½ tsp ground fennel
- 1 tsp cayenne pepper adjust to your spice level
- 1 tsp regular paprika
- ½ tsp ground black pepper
- 10 – 12 curry leaves karapincha
- 3 pandan leaves rampe
- ⅓ cup coconut milk
- ⅔ cup water + ¼ cup at the end
- 2 – 3 fresh red chili peppers or 1 tbsp sambal oelek
- 2 tbsp lemon / lime juice
- ½ tsp sugar optional
- salt to taste
Instructions
Getting the Prawns or Shrimp Ready
- After cleaning the shrimp or prawns, leave them aside (do not discard). Remove the shrimp's veins by peeling off the shell while keeping the tails whole.
- Separately rinse the shrimp and shrimp heads
- While you prepare the curry base, sprinkle the shrimp with the salt and curry powder, toss to coat, and leave away to marinade.
Curry with Shrimp
- Add the coconut oil to a skillet or pan that has been heated to medium-high heat. When heated, carefully add the shrimp heads to the pan—they will sizzle and splash. The shrimp heads should be cooked for five to ten minutes, or until they are crispy and have some caramelized places.
- Reduce the heat to medium and cook the shrimp heads for a few minutes, or until the onions become tender. After adding the onion, ginger, garlic, and a good amount of salt.
- After adding the curry powder, paprika, fennel powder, cayenne pepper, black pepper, curry leaves, and rampe (panndan) leaves, sauté the mixture for around five minutes, stirring regularly, until the spices become aromatic and combine with the onion, garlic, and ginger to make a paste
- Stir together the coconut milk, ⅓ cup water, sugar, fresh red chile pepper, and lemon or lime juice. Heat mixture until it boils. For around ten to fifteen minutes, or until the mixture is thick and dark crimson in color, simmer it covered.
- Peel the shrimp and add them to the gravy base. Gently stir everything together until the shrimp is fully covered in the gravy or sauce. If you want additional gravy or if the gravy is too thick, add the extra ¼ cup of water.
- Stir the mixture gradually and bring it to a simmer. Now turn the your’s heat down to medium or medium-low. Simmer for a further 10 minutes, or until the shrimp reaches a lovely, pink color and is cooked through. If necessary, add salt to taste and season
- Now turn off the heat and cover the pan with a lid and let the shrimp sit in the gravy for a few minutes.
- Garnish with chopped cilantro, if desired, and serve over coconut roti or rice. Have fun!