Ingredients
Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.
Serves 4
Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.
Base
Sauce
Prawns
Equipment
Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; food thermometer; heatproof spoon; spatula.
Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.
Steps
Base · About 5 min
- Cook 30 ml coconut oil, 150 g onion, chopped, 20 g ginger, 15 g garlic, 10 curry leaves, 1 tsp roasted curry powder, 1 tsp chili powder, ½ tsp turmeric in its oil 5 minutes.
Sauce · About 12 min
- Add 300 g tomatoes, chopped, 400 ml coconut milk, 100 ml water, ¾ tsp salt; simmer gently 12 minutes until tomatoes soften.
Check: Look for this result: tomatoes soften.
Prawns · About 6 min
- Add prawns from 700 g raw prawns, peeled, 30 ml lime juice; simmer 4–6 minutes until opaque and 63°C / 145°F. Add lime off heat.
Check: Look for this result: opaque and 63°C / 145°F.
Tips
- Add prawns only after the sauce is ready.
- Use the texture and doneness checks in the method; cooking times depend on your pan and heat.
Substitutions
- Use firm white fish chunks with a slightly longer simmer.
Storage
- Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
- Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
- For sauces and soups, add a little water if thick and reheat gently. Crisp coatings soften after storage.
Make ahead
- Prepare the measured ingredients for Sri Lankan Prawn Curry one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.
FAQ
What matters most when making Sri Lankan Prawn Curry?
Add prawns only after the sauce is ready.
What can I substitute in Sri Lankan Prawn Curry?
Use firm white fish chunks with a slightly longer simmer.
Can I prepare Sri Lankan Prawn Curry ahead?
Prepare the measured ingredients for Sri Lankan Prawn Curry one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.
Food safety references
FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating
