Sri Lankan Prawn & Fish Curry
South Asian Recipes

Sri Lankan Prawn & Fish Curry

Pan
serves 4

This Sri Lankan-style prawn and fish curry combines delicate white fish and prawns in a rich tomato-coconut sauce layered with ginger, garlic, and warming spices.

It is bright, aromatic, and deeply comforting, with enough heat to feel lively while still letting the seafood shine. Serve with steamed rice, roti, or naan to soak up every spoonful.

Curry
15 mins prep25 mins cook40 mins total

  1. Heat oil in a wide pan over medium heat and cook onion until soft and lightly golden.

  2. Add garlic and ginger; cook for 1 minute until fragrant.

  3. Stir in chopped tomatoes and tomato purée; cook until the mixture thickens.

  4. Add turmeric, coriander powder, cumin, chilli powder, and salt. Fry briefly to bloom spices.

  5. Pour in coconut milk and simmer for 5–7 minutes until the sauce is smooth and aromatic.

  6. Add fish chunks and simmer gently for 4–5 minutes.

  7. Add prawns and cook 3–4 minutes more until pink and just cooked through.

  8. Sprinkle in garam masala and chopped coriander, then adjust seasoning.

  9. Serve hot with rice or naan and optional lime wedges.

Keep cooking

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