Sri Lankan Shrimp Curry

Why you’ll love this recipe

• Sri Lanka is known for its seafood curries, so this dish is a local speciality

• It’s exotic and sure to impress your dinner guests

• It pairs perfectly with rice or roti (you can even roll it up to make a shrimp curry wrap)

• It can be frozen and eaten later

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Sri Lankan Shrimp Curry

Yield: 4

Author: Shalane Katugampola

Adapted from Mom and The Flavor Bender

Ingredients

• 1 lb large shrimp or prawns, deveined
• ¼ tsp salt
•  ¼ tsp curry powder
• 3 tbsp vegetable oil
• 5 garlic cloves, minced
• 1 inch piece of ginger, minced
• 1 onion, finely chopped
• 1 tbsp curry powder
• ½ tsp ground fennel
• 1 tsp cayenne pepper
• ½ tsp pepper
• 3 bay leaves
• ⅓ cup coconut milk
• ⅔ cup water + more as needed
• 2 tbsp lemon juice

Instructions

1. Wash the shrimp with water
2. Add salt and curry powder to the raw shrimp, mix and refrigerate
3. Over medium heat, warm the vegetable oil
4. Add the onion, ginger, garlic, and a pinch of salt
5. Add the curry powder, fennel powder, cayenne pepper, pepper, bay leaves and saute. Cook, mixing frequently for about 5 minutes until the spices have formed a paste
6. Add coconut milk, ⅓ cup water, and lemon, and stir. Bring to a boil
7. Cover and simmer for about 10 min until the gravy is thick
8. Add the shrimp to the gravy, mix to coat. Add more water if the gravy is too thick. Bring the curry to a boil
9. Cook for about 10 min or until the shrimp is cooked through
10. Turn off heat, cover and let sit for about 5 minutes before serving

Notes:

This curry typically calls for coconut oil, roasted and unroasted Sri Lankan curry powder, paprika, curry leaves, and pandas leaves. I didn't have any of these ingredients on hand, and the curry still turned out great

Serve with white rice or roti

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