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
Curry looks flavorful !
Eventhough i cant taste the dish ,since i am a veggie.These curry looks so tempting
You can substitute paneer or tofu or even soya chunks
That's a wonderful dish Mir, good to see you trying so many new dishes…
Looks very flavorful, Mir!
curry looks very inviting , never tried Srilankan food…
I have never seen the Srilankan curry powder! Is it different from the Indian curry powder?
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.
The ingredients listed on the Srilankan curry powder box are sound very flavorfu!Nice curry as well 🙂
Srilankan curry powder is new to me…must have been flavourfu
Interesting to know about Sri Lankan curry powder. Didn't know about rampe. Would love to try some.