Authentic Sri Lankan Shrimp Curry with Aromatic Spices

Ingredients

For the Shrimp:

• 455 g large shrimp or prawns (preferably head-on, about 20 shrimp)
• ¼ tsp salt
• ¼ tsp Sri Lankan curry powder

For the Curry:

• 3 tablespoon coconut oil or vegetable oil
• 4–5 garlic cloves, finely chopped
• 1-inch piece of ginger, finely chopped
• 1 medium onion (red onion or sweet onion), finely chopped
• 1 tablespoon unroasted Sri Lankan curry powder
• ½ tsp ground fennel
• 1 tsp cayenne pepper (adjust to your spice level)
• 1 tsp regular paprika
• ½ tsp ground black pepper
• 10–12 curry leaves 
• 3 pandan leaves 
• ⅓ cup coconut milk
• ⅔ cup water + ¼ cup (for adjustment)
• 2–3 fresh red chili peppers or 1 tablespoon sambal oelek
• 2 tablespoon lemon or lime juice
• ½ tsp sugar (optional)
• Salt to taste
• Fresh cilantro for garnish (optional)

Instructions

1. Clean the shrimp by removing the heads, and set them aside (do not discard). Peel the shell, leaving the tails intact, and devein the shrimp.
2. Rinse the shrimp and shrimp heads separately.
3. Sprinkle the salt and curry powder over the shrimp, mix well, and set aside to marinate.
4. Heat a saucepan over medium-high heat and add the coconut oil. When hot, add the shrimp heads to the pan. Cook for about 5–10 minutes until the heads become crispy and slightly caramelized.
5. Add the chopped onion, ginger, garlic, and a generous pinch of salt. Reduce the heat to medium and cook until the onions soften.
6. Add the unroasted Sri Lankan curry powder, ground fennel, paprika, cayenne pepper, black pepper, curry leaves, and pandan leaves. Sauté while mixing frequently for about 5 minutes until the spices are fragrant and form a paste with the onion, garlic, and ginger.
7. Pour in the coconut milk and ⅓ cup of water. Add the fresh red chili peppers or sambal oelek, sugar (if using), and lemon or lime juice. Stir to combine and bring to a boil.
8. Cover and simmer for about 10–15 minutes until the mixture thickens and turns a dark red color.
9. Add the peeled shrimp to the gravy base and gently mix to coat the shrimp with the sauce. Add the extra ¼ cup of water if the gravy is too thick or if you prefer more sauce.
10. Simmer on medium/medium-low heat for an additional 10 minutes, or until the shrimp is cooked through and pink. Taste and adjust seasoning with salt as needed.
11. Turn off the heat and cover the pan. Let the shrimp sit in the curry for a few minutes to absorb flavors.
12. Garnish with chopped cilantro if desired, and serve hot with rice, roti canai, or coconut roti.

Enjoy this rich and aromatic Sri Lankan shrimp curry that’s sure to impress with its bold flavors and perfect balance of spices!