Plump prawns simmered briefly in a spiced coconut milk curry with tamarind and curry leaves, quick enough for a weeknight dinner.
Sri Lankan Prawn Curry is a real, traditional Sri Lankan dish, known as Isso Curry. Plump prawns simmered briefly in a spiced coconut milk curry with tamarind and curry leaves, quick enough for a weeknight dinner.\n\nIsso curry showcases Sri Lanka's rich coastal seafood tradition, prized for its quick cooking time since prawns toughen easily, balanced with the classic combination of coconut milk, curry leaves and tamarind found throughout the island's cuisine.\n\nThe result is a dish worth making on its own merits: it rewards patience with the technique and delivers real, specific flavor rooted in Sri Lankan home cooking, not a generic stand-in for a search term.
Serves 4
Heat oil in a wide pan and cook onion, garlic and ginger until softened, about 6 minutes.
Stir in curry powder, chili powder, turmeric and curry leaves, cooking for 1 minute until fragrant.
Add tamarind paste and coconut milk, bringing to a gentle simmer.
Cook for 8 minutes to let the sauce develop flavor and thicken slightly.
Add the prawns and cook for just 3 to 4 minutes until they turn pink and opaque, being careful not to overcook.
Season with salt and serve hot immediately with rice.
Add the prawns near the end and cook them briefly — they toughen and turn rubbery very quickly if left in the simmering curry too long.
Let the curry base develop flavor for several minutes before adding the prawns, since they need very little cooking time themselves.
Use fresh curry leaves if possible for the most vibrant, authentic aroma.
Add a green chili slit lengthwise for extra heat.
Some households use crab or squid instead of prawns using the same technique.
Serve with string hoppers instead of rice for a different traditional pairing.
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of water or stock to loosen the texture.
Isso curry showcases Sri Lanka's rich coastal seafood tradition, prized for its quick cooking time since prawns toughen easily, balanced with the classic combination of coconut milk, curry leaves and tamarind found throughout the island's cuisine.
They were overcooked — prawns need only 3 to 4 minutes in a simmering sauce, since they cook very quickly and toughen fast past that point.
Yes, the curry base can be made ahead and reheated; add fresh prawns only at the very end when reheating to serve.
A mix of lime juice and a touch of brown sugar can approximate the sour-sweet balance, though the specific tamarind flavor won't be replicated.
Per serving (280g / 9.9 oz) · 4 servings total
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