If you’re craving something bold, aromatic, and utterly comforting, this Sri Lankan Fish and Prawn Curry will transport you straight to the vibrant shores of Sri Lanka. Tender chunks of fish and juicy prawns are simmered in a fragrant coconut milk curry infused with spices, tamarind, and curry leaves. Each bite is a perfect balance of heat, tang, and creaminess—trust me, this dish is a true flavor explosion you’ll want to make again and again.

Why You’ll Love Sri Lankan Fish and Prawn Curry

This recipe isn’t just about the ingredients it’s about creating moments. Whether you’re making it for a cozy dinner at home, a weekend feast with friends, or as part of a special family meal, it’s versatile enough to fit the occasion. Here’s why it’s a favorite:
Versatile: Works with any firm white fish and shellfish you love.
Budget-Friendly: Uses simple ingredients with a big payoff in flavor.
Quick and Easy: Ready in under an hour, yet tastes like it’s been simmering all day.
Customizable: Adjust the spice level or swap in vegetables to suit your taste.
Crowd-Pleasing: Its deep flavors and silky sauce are guaranteed to wow everyone.

Ingredients in Sri Lankan Fish and Prawn Curry

Here’s the magic of this curry—it layers spices and aromatics for an unforgettable taste. Let’s break it down:
Firm White Fish (like snapper or cod): Holds up beautifully in the curry.
Prawns (or large shrimp): Sweet and succulent, they soak up the sauce perfectly.
Coconut Milk: Gives the curry a creamy, luscious texture.
Tamarind Paste: Adds tang and balances the spices.
Curry Leaves: Bring an authentic Sri Lankan aroma and depth.
Onions, Garlic, and Ginger: The flavor-building base.
Chilies (fresh or dried): For that signature heat.
Spices (like turmeric, coriander, cumin, and mustard seeds): The heart of the curry.
Oil: Traditionally coconut oil for authentic flavor.
Salt and Pepper: To taste and balance the dish.

Instructions

Let’s dive into the steps to create this flavorful masterpiece:
Preheat Your Equipment: Heat coconut oil in a large pan over medium heat.
Bloom the Spices: Add mustard seeds, curry leaves, and chilies. Cook until fragrant and the seeds begin to pop.
Sauté the Aromatics: Stir in onions, garlic, and ginger; cook until soft and golden.
Build the Base: Add turmeric, cumin, and coriander. Stir well, then add tamarind paste and a splash of water to form a thick paste.
Simmer the Curry: Pour in coconut milk and bring to a gentle simmer.
Add the Fish: Gently place the fish pieces into the sauce and cook until just firm.
Add the Prawns: Stir in prawns and simmer until pink and cooked through.
Finishing Touches: Taste and adjust seasoning with salt and pepper.
Serve and Enjoy: Garnish with fresh coriander or curry leaves and serve warm.

Nutrition Facts:

Servings: 4
Calories per serving: 380

Preparation Time

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

How to Serve Sri Lankan Fish and Prawn Curry

This curry is best served with fragrant steamed basmati rice or warm roti to soak up the incredible sauce. Add a side of coconut sambol or a light cucumber salad for freshness and balance.

Additional Tips

Here are some extra tips to help you get the most out of this recipe:
Use fresh curry leaves if possible—they make a huge difference in flavor.
Don’t overcook the fish or prawns; they cook quickly and stay tender if handled gently.
If you like extra heat, add more fresh chilies or a pinch of chili powder.

FAQ’s

1. Can I use frozen fish and prawns?
Yes, just thaw them completely and pat dry before cooking.

2. What can I use instead of tamarind paste?
Lime juice or vinegar can add the tangy element if tamarind isn’t available.

3. Can I make this curry ahead of time?
Yes, you can make the sauce ahead and add the fish and prawns just before serving.

4. Can I use other types of seafood?
Absolutely! Try squid, mussels, or scallops for variety.

5. How spicy is this curry?
It’s medium-spicy, but you can adjust the chilies to your preference.

6. Can I make it dairy-free?
It already is! Coconut milk gives it that creamy texture without dairy.

7. Can I use curry powder instead of whole spices?
Yes, use about 2 tablespoons, but whole spices provide a deeper flavor.

8. Can I add vegetables to the curry?
Yes, try adding spinach, green beans, or eggplant for extra nutrition.

9. How do I thicken the curry?
Simmer it uncovered for a few minutes longer until it reaches the desired consistency.

10. How do I store leftovers?
Refrigerate in an airtight container for up to 2 days and reheat gently on the stove.

Conclusion

Sri Lankan Fish and Prawn Curry is a dish that’s as comforting as it is exciting. With its layers of spice, silky coconut milk base, and tender seafood, it’s the kind of recipe that brings everyone around the table with eager appetites and big smiles!

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