Sri Lankan Prawn Curry Sri Lankan Prawn Curry

1 tablespoon CCC Organic Virgin Coconut Oil
500g Prawns
3-4 red onions chopped
3 cloves of garlic chopped
1 teaspoon finely grated ginger
1 small cinnamon stick
¼ teaspoon fenugreek
Few curry leaves, and lemon grass stalks
½ teaspoon turmeric
1-2 teaspoons chilli powder
1 teaspoon salt
1 ½ cups CCC coconut milk
Lemon rind

Heat the coconut oil in a deep pan, add the onions and stir fry, once translucent add the garlic, ginger, curry leaves and stir for a while for the flavour to infuse. Add all the remaining spices except the lemon rind, followed by the coconut milk, and stir still the milk comes to a boil. At this point add in the prawns. 3-5 minutes of cooking time will make the prawns have a nice fresh bite, overcooked prawns become tough and meaty. Once done take off the flame and scrape some lemon rind on top and mix in.

Ready to serve!

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