How to Make Negombo Lagoon Prawns (Traditional & Healthy Version)
Negombo Lagoon Prawns is a signature seafood dish from the western coast of Sri Lanka, renowned for its fresh, locally caught prawns and aromatic spices. Named after the famous Negombo lagoon, this dish captures the essence of Sri Lankan coastal cuisine, bringing together the flavors of the ocean with a blend of traditional spices, coconut milk, and curry leaves. The result is a vibrant, mildly spicy prawn curry with a creamy texture that perfectly complements steamed rice or string hoppers. Negombo Lagoon Prawns stands out for its simplicity and freshness, making it a favorite among locals and seafood enthusiasts. The delicate balance of spices highlights the natural sweetness of the prawns while keeping the dish light and healthy. Cooked with minimal oil and using mostly fresh ingredients, this recipe is perfect for anyone seeking an authentic Sri Lankan seafood experience without excess calories. Whether enjoyed for lunch or a special dinner, this dish brings a taste of Negombo’s coastal charm to your kitchen. Ideal for international food lovers, Negombo Lagoon Prawns is not only delicious but also easy to prepare at home. Its vibrant flavors, health benefits, and cultural significance make it a must-try for anyone interested in Sri Lankan cuisine. The dish is a celebration of the island’s bountiful seafood and is sure to impress your family and friends with its unique taste and aroma.
Ingredients
- 400g Fresh Negombo lagoon prawns (cleaned and deveined)
- 1 cup Coconut milk (fresh or canned (thick))
- 1 medium Red onion (finely sliced ("rathu lunu"))
- 3 Garlic cloves (minced)
- 1 inch Ginger (grated)
- 1 sprig Curry leaves (fresh ("karapincha"))
- 1 Green chili (sliced)
- 1/2 tsp Turmeric powder
- 1 tsp Sri Lankan roasted curry powder (or regular curry powder)
- 1/2 tsp Chili powder
- 1 small Tomato (diced)
- to taste Salt
- 1/4 tsp Black pepper (freshly ground)
- 1 tbsp Coconut oil (or sunflower oil)
- 1 tbsp Lime juice (freshly squeezed)
Step-by-step instructions
Step 1 · Thoroughly clean and devein the prawns
Thoroughly clean and devein the prawns. Rinse under cold water and drain.
Step 2 · Heat coconut oil in a large pan over medium heat
Heat coconut oil in a large pan over medium heat. Add onions, curry leaves, garlic, and ginger. Sauté until fragrant and golden.
Step 3 · Add turmeric
Add turmeric, roasted curry powder, and chili powder. Stir continuously for 1 minute to release the aromas.
Step 4 · Add diced tomatoes and green chili
Add diced tomatoes and green chili. Cook until tomatoes soften and oil starts to separate.
Step 5 · Gently add the prawns
Gently add the prawns, tossing to coat with the spice paste. Cook for 2-3 minutes until prawns start to turn pink.
Step 6 · Pour in the coconut milk and season with salt and black pepper
Pour in the coconut milk and season with salt and black pepper. Simmer uncovered for 5-7 minutes until the sauce thickens and prawns are cooked through.
Step 7 · Turn off the heat
Turn off the heat. Stir in fresh lime juice for a bright finish.
Step 8 · Serve hot with steamed rice or string hoppers
Serve hot with steamed rice or string hoppers, garnished with extra curry leaves.
Why this recipe is healthy
This dish uses minimal oil and relies on natural flavors from fresh seafood and spices, making it lower in calories and saturated fat compared to deep-fried alternatives. The use of coconut milk offers healthy fats that promote heart health, while the abundance of lean protein supports muscle maintenance and satiety. Including fresh vegetables and herbs further boosts the nutritional value, making Negombo Lagoon Prawns a balanced, wholesome meal for anyone mindful of their health.
A note on tradition
Negombo Lagoon Prawns is a cherished dish in the Negombo region, reflecting the rich seafood traditions of Sri Lanka's western coast. The lagoon is famous for its abundance of prawns and other shellfish, and this recipe is often prepared for festive gatherings, family Sunday lunches, or to welcome guests. It highlights the importance of fresh, local ingredients and the island’s deep connection to its waterways.