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.
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
- Kale Mullung
- Dal Mallum
- Pavani’s Egg Curry
- Priya’s Egg Curry
- Dal Curry
- Kadala Thel Dala – Chickpea Dry Curry
- Rafeeda’s Sri Lankan Chicken Curry
- Sandhiya’s Sri Lankan Chicken Curry
- Boonchi Curry – Green Bean Curry
- Eggplant Relish
- Coconut Sambol
- Valli’s Lavariya
- Savboro – Sago Coconut Cookies
- Sandhya’s Lavariya
- Priya’s Kimbula Banis
- Sowmya’s Kimbula Banis
- Wattalapam – Egg Custard
- Pol Roti
- Turmeric Rice
- Sri Lankan Shrimp Curry
- Kiri Bath – Breakfast Rice Cake
- Lunu Miris – Chile Sambol
IN THE MAKING
Serve with Sri Lankan Turmeric Rice
Sri Lankan Shrimp Curry
- 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
- 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.
This post is for the CC Challenge of the month