Prawn Curry
Curries • Sri Lanka
About Prawn Curry
Prawns in red coconut gravy with ginger, garlic, and curry leaves.
How to Make Sri Lankan Prawn Curry (Traditional & Healthy Version)
Sri Lankan Prawn Curry is a coastal delight that brings the vibrant flavors of the island straight to your table. This dish, known locally as 'Isso Curry,' has been cherished for generations in Sri Lankan households, especially in the coastal regions where fresh prawns are abundant. The curry features succulent prawns simmered in a fragrant blend of roasted spices, creamy coconut milk, and aromatic curry leaves, creating a dish that is both comforting and invigorating. What sets this prawn curry apart is its harmonious balance of heat, tang, and creaminess. The use of turmeric, cumin, and coriander delivers earthy undertones, while fresh green chilies and black pepper add a gentle kick. Coconut milk not only lends a smooth texture but also infuses the curry with a subtle sweetness that perfectly complements the seafood. This healthy version of Sri Lankan Prawn Curry is light on oil and rich in protein, making it ideal for those who love authentic flavors without excess calories. Enjoyed with steamed rice or string hoppers, prawn curry is a staple at family gatherings and special occasions. Its quick preparation and captivating aroma make it a favorite among both locals and visitors. Whether you’re new to Sri Lankan cuisine or a seasoned enthusiast, this dish offers an authentic taste of the island’s culinary heritage.
Ingredients(for 1 medium bowl (approx. 200g))
- 250g Prawns (cleaned and deveined, known as 'Isso')
- 1 cup Coconut milk (fresh or light)
- 1 small Onion (finely sliced)
- 2 Garlic cloves (minced)
- 1-inch piece Ginger (grated)
- 1 Green chili (sliced)
- 10 Curry leaves (fresh)
- 1/2 tsp Turmeric powder
- 1 tsp Coriander powder
- 1/2 tsp Cumin powder
- 1/4 tsp Black pepper (freshly ground)
- to taste Salt
- 1 tsp Lime juice (freshly squeezed)
- 1 tsp Coconut oil (or any neutral oil)
Instructions
- 1
Rinse and pat dry the prawns. Marinate with turmeric, a pinch of salt, and lime juice. Set aside for 10 minutes.
10 minutes
Marinating enhances flavor and tenderizes the prawns.
- 2
Heat coconut oil in a non-stick pan over medium heat. Add sliced onion, garlic, and ginger. Sauté until fragrant and golden.
5 minutes
Stir constantly to avoid burning the aromatics.
- 3
Add green chili and curry leaves to the pan. Sauté for 1 minute until the curry leaves release their aroma.
1 minute
Curry leaves provide authentic Sri Lankan fragrance.
- 4
Stir in coriander, cumin, and black pepper powders. Toast the spices gently for 1 minute.
1 minute
Toasting spices unlocks deeper flavor.
Why This Dish is Healthy
Choosing prawns as the main protein makes this curry lower in fat and calories compared to red meat options. Using light coconut milk and minimal oil makes it heart-friendly, and the inclusion of natural spices boosts metabolism and immunity. This dish fits well into a balanced, pescatarian diet, offering a satisfying meal without unnecessary calories.
This Sri Lankan Prawn Curry is an excellent source of lean protein (18g per serving) and healthy fats from coconut milk. Prawns are rich in iodine, selenium, and vitamin B12, supporting thyroid function and energy metabolism. The use of fresh spices provides antioxidants, while the minimal oil keeps saturated fat low. With only 155 calories per serving, it’s perfect for those mindful of their calorie intake.
Pro Tips
- 💡Tip 1: Use fresh prawns for the best taste and texture.
- 💡Tip 2: Do not overcook prawns; they should be just opaque when done.
- 💡Tip 3: Adding curry leaves early infuses the oil with incredible aroma.
Storage & Serving
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat to preserve prawn texture and curry flavor.
Best served: Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 155.0 kcal |
| Protein | 18.0 g |
| Carbohydrates | 4.8 g |
| Total Fat | 7.4 g |
| Fiber | 1.1 g |
