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Sri Lankan King Prawn Curry

  • Seafood
Time45 Minutes Serves4 CuisineAsian
Sri Lankan King Prawn Curry

Giant king prawns get a coat of our Sri Lankan Curry Seasoning and a few minutes over glowing coals, then go into a rich, tangy coconut curry built on the same blend. Tamarind brings the sharpness, brown sugar and fish sauce bring the balance, and it all comes together in one cast iron pan on the grill.

Serve straight from the pan with warm, charred naan for mopping.

ingredients

  • 8 giant king prawns, shell on
  • 2 tbsp Sri Lankan Curry Seasoning
  • 2 tbsp vegetable oil

For the curry sauce:

  • 1 onion, finely sliced
  • 4 cloves garlic, finely sliced
  • 1 thumb of ginger, finely grated
  • 2 tbsp Sri Lankan Curry Seasoning
  • 1 tbsp tomato purée
  • 400ml coconut milk
  • 300ml fish stock
  • 2 tbsp tamarind paste
  • 1 tbsp soft brown sugar
  • 2 tbsp fish sauce
  • 1 bunch of coriander, roughly chopped

To serve:

  • Naan bread

Buy the items

Sri Lankan Curry Powder Seasoning
Sri Lankan Curry Seasoning
220g £8.99
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Directions

  1. Toss the prawns with the vegetable oil and 2 tbsp of the Sri Lankan Curry Seasoning.
  2. Light your charcoal grill and let it burn down until the coals are glowing. Grill the prawns until charred and just cooked, then remove and set aside.
  3. Put a cast iron pan on the grill and add a splash of oil. Fry the onion until soft, then add the garlic and ginger. Stir in the remaining Sri Lankan Curry Seasoning and the tomato purée and cook for 2 minutes. Add the coconut milk, stock, tamarind, sugar and fish sauce and simmer until thickened.
  4. Return the prawns to the sauce and warm through. Stir through the coriander.
  5. Warm the naan on the grill and serve with the curry.