Sri Lankan Fish and Prawn Curry -

Sri Lankan Fish and Prawn Curry is a delectable dish that beautifully blends the flavors of the sea with rich spices and coconut cream. This recipe is a cherished legacy from my grandmother, who was Mauritian by birth but carried the vibrant culinary traditions of her Sri Lankan roots. The combination of turmeric, curry powder, and coconut creates a curry that is both aromatic and comforting, making it a perfect choice for sharing with family and friends. Whether served with steamed basmati rice, naan, or roti, this dish will transport you to the warm shores of Sri Lanka.

Why You Will Love This Recipe

This Fish and Prawn Curry is a delightful balance of flavor, warmth, and nourishment. The spices, including curry leaves and mustard seeds, infuse the dish with a wonderful aroma, while the addition of coconut cream provides a creamy texture that contrasts beautifully with the tender fish and prawns. The tamarind paste adds a hint of tanginess, brightening the flavors and elevating the dish beyond your average curry. Not only is it packed with flavor, but it’s also versatile, making it suitable for various occasions, from casual family dinners to festive gatherings.

Pro Tips for Making Sri Lankan Fish and Prawn Curry

Use firm fish fillets like cod or snapper to ensure they hold up during cooking.
Fresh prawns are preferable; however, frozen prawns can also work well if thawed properly.
Adjust the level of spice to your preference by adding more or less chili.
Garnishing with fresh curry leaves and sliced chilies not only enhances presentation but adds flavor.
For a burst of freshness, consider serving the curry with a squeeze of lime or lemon juice.

Ingredients

This flavorful Sri Lankan Fish and Prawn Curry requires a few key ingredients that come together in harmony:

1/4 cup vegetable oil
1 brown onion, thinly sliced
12 fresh curry leaves, plus extra sprigs to garnish
1 long green chili, sliced
2 teaspoons fennel seeds
1 teaspoon mustard seeds
1 teaspoon ground turmeric
1 teaspoon ground coriander
1 cinnamon stick
1 tablespoon curry powder
1 tablespoon tamarind paste
1 tablespoon brown sugar
400ml can coconut cream
1/2 cup water
500g boneless firm fish fillets with skin, cut into bite-size pieces
250g peeled prawns, tails intact
2 tomatoes, cut into wedges
60g baby spinach
Steamed basmati rice, naan bread, and roti to serve

Directions

Step 1: Heat 1 tablespoon of vegetable oil in a large saucepan over medium heat. Add the thinly sliced onion, fresh curry leaves, and half of the sliced chili. Cook while stirring for about 5 minutes, or until the onion has softened. This step builds a fragrant base for your curry.

Step 2: Once the onion is softened, add the fennel seeds, mustard seeds, ground turmeric, ground coriander, and the cinnamon stick. Cook and stir for about 1 minute until the spices become fragrant. Next, incorporate the curry powder and stir-fry for a few more seconds to release their aromas further.

Step 3: Now it’s time to add the tamarind paste, brown sugar, coconut cream, and 1/2 cup of water. Bring the mixture to a simmer. Once it’s bubbling gently, add the fish pieces to the pan. Cook covered for approximately 3 minutes, or until the fish is almost cooked through. This method allows the fish to absorb the rich, spicy flavors while staying tender.

Step 4: After the fish has cooked nearly through, add the prawns and the wedges of tomato. Cook uncovered for another 3 to 4 minutes or until the seafood is fully cooked. Finally, stir in the baby spinach until it wilts into the curry, adding both color and nutrition.

Step 5: While the curry is cooking, heat the remaining oil in a medium frying pan over medium heat. Add the extra curry leaf sprigs and sauté for about 30 seconds or until they’re crisp. Be cautious as the oil may splatter. Allow the crisp curry leaves to drain on a paper towel.

Step 6: Serve the fish and prawn curry warm, garnished with the remaining chili slices and crisped curry leaves. Pair it with steamed basmati rice, naan bread, or roti for a complete meal that is sure to impress.

FAQs

Can I use different types of seafood?

Yes! Feel free to substitute the fish and prawns with other seafood like squid or mussels. Adjust the cooking time as needed to ensure everything is cooked thoroughly.

What if I don’t have tamarind paste?

If tamarind paste is unavailable, you can substitute it with 3 tablespoons of lime juice or lemon juice to achieve a similar tangy flavor.

Can I make this curry ahead of time?

Absolutely! This curry often tastes even better after sitting for a few hours or overnight as the flavors meld together. Just reheat gently before serving.

How can I adjust the spice level?

You can control the spice level by adding more or fewer sliced chilies during cooking. Additionally, consider using milder curry powders if you prefer a less spicy dish.

What can I serve with this curry?

This curry pairs perfectly with steamed basmati rice, naan bread, or roti. You can also serve it with a side of salad or pickles for added flavor.

Conclusion

Sri Lankan Fish and Prawn Curry is a delightful dish that encapsulates the essence of Sri Lankan cuisine—bold flavors, vibrant spices, and comforting ingredients all brought together in one pot. With its rich coconut cream base and the perfect balance of spices, this dish is not only a tribute to my grandmother’s heritage but also a testament to the joy of cooking and sharing food with loved ones. Try this recipe for your next family meal or special occasion, and let it transport you to the beautiful shores of Sri Lanka.