Sri Lankan Prawn Curry

Sri Lankan Prawn Curry

Recipe by The Healthy Cooks

Prep time: 30 mins Cook time: 45 mins Serves: 4


  • 20 large Tropic Co Aussie Tiger Prawns, deveined with tails left on
  • 1 teaspoon Murray River Salt
  • 1 teaspoon ground turmeric

For the curry

  • 2 tbsp vegetable oil
  • 2 shallots, finely diced
  • 4 garlic cloves, thinly sliced
  • 2 green chillies, deseeded and thinly sliced
  • 3 sprigs fresh curry leaves, leaves picked, plus extra sprigs to serve
  • 2 pandan leaves, tied in a knot
  • 250ml water
  • 1 tbsp tamarind puree
  • 250ml Ayam coconut cream

Sri Lankan fish curry powder

  • 1 tsp black peppercorns
  • 1 tsp black mustard seeds
  • 1 tsp cumin seeds
  • 1 tsp fennel seeds
  • 1 tsp coriander seeds
  • 1 tsp fenugreek seeds
  • 1 cinnamon stick

Kefir flatbread

  • 250g self-raising flour
  • 250g Table of Plenty, probiotic kefir yoghurt
  • 1 teaspoon Murray River Salt
  • Cockatoo Grove Prima extra virgin olive oil

Garlic herb butter

  • 5 cloves of garlic, peeled
  • 150g salted butter, softened
  • 1 cup of chopped mixed herbs (parsley, thyme, rosemary)


1. For the garlic herb butter, place all ingredients in a food processor and process to combine. Set aside.

2. Marinate the prawns in turmeric and season with Murray River Salt. Set aside.

3. For the curry powder, tip into a spice grinder and grind to a fine powder. Set aside.

4. For the curry, place a heavy-based saucepan over a medium heat. Pour in oil and when hot, add the onions and cook at for 1-2 minutes or until softened. Add the garlic and chillies, then add the curry leaves, pandan, water and 2 tablespoons of the fish curry powder and cook for 5 minutes. Add the tamarind puree and turmeric prawns, cover with a lid and leave to simmer for 10 minutes. Stir through coconut cream.

5. For the kefir flat breads, sift flour into a large mixing bowl, add the kefir and salt and mix with a wooden spoon until the dough comes together. Divide into 12 even pieces, roll into balls, then using a rolling pin, roll into flatbreads.

6. Place a non-stick frypan over a high heat. Add a drizzle of olive oil and cook the flatbreads, one at a time, for 30 seconds on each side. Place on a plate and brush with garlic butter. Cover with foil and keep warm until required.

7. Serve curry in bowls with yoghurt flatbread brushed with garlic herb butter.

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