adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Quick Sri Lankan fish and prawn curry
Quick Sri Lankan fish and prawn curry
0 Likes
Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Try this quick and delicious turmeric coconut curry with snapper and prawns for a perfect weeknight meal.
Ingredients:
  • 57.50 gm vegetable oil
  • 1 brown onion, thinly sliced
  • 12 fresh curry leaves, plus extra sprigs to garnish
  • 2 long green chillies, sliced
  • 2 tsp fennel seeds
  • 1 tsp mustard seeds
  • 1 tsp ground turmeric
  • 1 tsp ground coriander
  • 1 cinnamon stick
  • 20.00 ml tamarind paste
  • 16.00 gm brown sugar
  • 400ml can coconut cream
  • 127.50 gm chicken stock
  • 500g boneless snapper fillets with skin, halved
  • 250g peeled green prawns, tails intact
  • 2 tomatoes, cut into wedges
  • 60g baby spinach
  • Steamed basmati rice, to serve
Instructions:
  • In a large saucepan over medium heat, heat 1 tablespoon of oil. Add onion, curry leaves, and half of the chili. Cook and stir for 5 minutes until the onion softens slightly. Then, add fennel seeds, mustard seeds, turmeric, coriander, and cinnamon. Cook and stir for 1 minute until fragrant.
  • Combine tamarind, sugar, coconut cream, and stock in a pot and bring to a gentle simmer. Introduce the fish and cook covered for 3 minutes until nearly done. Next, add prawns and tomato and continue cooking uncovered for 3 to 4 minutes until the seafood is fully cooked. Finish by stirring in the spinach.
  • Heat the rest of the oil in a medium frying pan over medium heat. Fry additional curry sprigs for 30 seconds until they are crispy, being cautious of potential splattering. Then, place them on a paper towel to drain.
  • Garnish the curry with leftover chili and additional curry leaves. Serve alongside rice.

Similar Recipes