Authentic Ceylonese-Sri Lankan Prawn Curry


This is my mother’s specialty and thankfully, I have inherited her tiny gift of making the best curry of all time – Prawn Curry! Every time I think about this curry, I salivate. It’s thick, it’s creamy, it’s sour and it’s spicy. The combination of different tastes just works so perfectly well together, I cannot tell you how much I just want to drink it on its own. I have by the way!

Oddly though, this is also the easiest curry to make with hardly any additional spices required apart from curry powder. It’s best to serve this curry with steamed rice, lightly cooked vegetables, maybe a nice masala fried fish and cucumber/onion raita or just plain ol’ yogurt. Or you can also have this with freshly made egg thosai. It’s yum yum yummmm… Do try this recipe and you will thank me for it 🙂


  • 3 tbsp oil of your choice
  • 15~20 prawns shells removed and deveined
  • 1 whole of garlic chopped
  • 1 large onion halved and thinly sliced
  • 1 green chili, halved and seeds removed
  • 1 tomato diced into cubes
  • 4 tbsp of curry powder
  • 1 tbsp of chili powder (optional)
  • 1 can of coconut milk. (If you are using freshly squeezed coconut milk, I say about 1~1 ½ cups. Also, if you are skimming on coconut milk, use 1 cup of evaporated milk instead)
  • 1~2 tbsp of tamarin puree
  • 5~8 curry leaves
  • 3 eggs scrambled and fried till fluffy (Optional, or you can also substitute the fried eggs to boiled eggs as it is equally rewarding. I usually use 1 egg/person)
  • Salt to taste


  1. Heat the oil in a pot and start frying the garlic and then adding the onions
  2. Once onions has softened, add in the prawns, tomato and green chili. Cook till prawns turns  lush and pink
  3. Add 2 cups of water, the curry powder and chili powder into the pot. Let this come to a boil
  4. Once the curry is somewhat done, add in the coconut milk, tamarind paste, curry leaves and let the whole thing come to a boil again. If you feel your curry isn’t thick enough, you can add a little bit more of curry powder and evaporated milk
  5. All in all, it will not take you more than 20mins to cook this curry. Add salt to taste and the pre-fried eggs (or boiled ones) into the curry just before turning off the flame.
  6. The final and most important step of all, flood your plate with curry over a serving of steamed rice and shovel it into your mouth.

*This recipe should serve 3~4 people (Not applicable if all of them want to drink the curry though)