Sri Lankan Shrimp Curry

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Last Updated on December 14, 2020 by Chef Mireille

Sri Lankan Shrimp Curry – a delicious Shrimp Curry from the island nation of Sri Lanka utilizing pandan leaves in their curries creates a unique flavor.

 

Sri Lankan Shrimp Curry

For Srivalli’s Cookbook Cooking Challenge, I am using the one and only book I received from a blog giveaway. This is a Sri Lankan curry from The Spice Trail: One Hundred Hot Dishes from India to Indonesia by: Sandeep Chatterjee. I picked this recipe because I came home from the market with some beautiful shrimp and it gave me the opportunity to use my Sri Lankan curry powder I have. One of the unique flavors of Sri Lankan curry powder is the inclusion of pandanus (rampe) leaf, also known as screwpine tree leaves, which has a taste similar to vanilla.

I only made a few minor changes, due to personal preference.

Let’s also check out some other Sri Lankan Recipes!

Sri Lankan Recipes

IN THE MAKING

 

Serve with Sri Lankan Turmeric Rice

Sri Lanka Shrimp Curry

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Sri Lankan Shrimp Curry

A delicious spicy Shrimp Curry from the island nation of Sri Lanka.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Seafood
Cuisine: Sri Lankan
Servings: 4
Calories: 419.21kcal

Ingredients

  • 2 teaspoons ground turmeric
  • 1 tablespoon red chile powder cayenne pepper
  • 1 pound large shrimp
  • 4 tablespoons oil
  • 1 teaspoon fenugreek seed
  • 6 curry leaves
  • 1 onion finely chopped
  • 2 tablespoons ginger finely chopped
  • 2 garlic cloves finely chopped
  • 2 tablespoons Sri Lankan curry powder
  • 1 1/2 cups coconut milk
  • 1 tablespoon tamarind concentrate

Instructions

  • Toss the shrimp with the turmeric, 2 teaspoons of the chile powder and salt.
  • Heat oil in a large skillet. Add shrimp and flash fry them for a few minutes, just until they get a little color. Remove and set aside.
  • Add the fenugreek, curry leaves and onion to the pan. Saute until the onions are softened. Add ginger and garlic and fry for 1 minute. Add the rest of the chile and the curry powder. Fry for 1 more minute.
  • Add coconut milk and salt. Bring to a boil. Reduce to a simmer and cook for 5 minutes.
  • Add tamarind and mix well.
  • Return shrimp to pan and cook for a few minutes until cooked through, 1-2 minutes.

Nutrition

Calories: 419.21kcal | Carbohydrates: 13.51g | Protein: 18.84g | Fat: 34.21g | Saturated Fat: 17.55g | Sodium: 715.48mg | Fiber: 3.89g | Sugar: 2.4g
Did you try this recipe? Leave a comment below.Please follow me on Instagram @chefmireille or tag me #chefmireille with your pics! I'd love to share them!

 

This post is for the CC Challenge of the month

 

Thank you for sharing!

About Chef Mireille

CHEF MIREILLE - AUTHOR, RECIPE DEVELOPER AND PHOTOGRAPHER FOR Global Kitchen Travels
***
Chef Mireille is a NYC based freelance chef instructor and food photographer. Due to her very diverse family background, she was able to travel and learn about global cultures and flavors from a young age. Her passion for culture, cooking, history and education had made her an expert on developing traditional globally inspired recipes & delicious fusion cuisine.
Her extensive travel history provides a plethora of background information and Travel Tips!

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Reader Interactions

Comments

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      you will only find it at really good International market that has large selection or Sri Lankan markets. There is a Sri Lankan enclave in Staten Island with markets that supply Sri Lankan products and also Kalustyans in Manhattan carries it. If you cant make it into the city, you can order Kalustyans products online via their website.
      Like I said, the major difference is the inclusion of rampe/pandanus – their powder does have a more robust flavor and is darker in color than Indian curry powders.

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