Sri Lankan Candied Shrimp Curry Recipe

 

Sri Lankan Candied Shrimp Curry Recipe

Ingredients

For the Shrimp:

• 500 g shrimp, peeled and deveined
• 1/2 tsp turmeric powder
• 1/2 tsp chili powder
• Salt, to taste
• 1 tbsp lemon juice

For the Curry:

• 3 tbsp coconut oil (or vegetable oil)
• 1 large onion, finely chopped
• 2–3 garlic cloves, minced
• 1 inch ginger, minced
• 2–3 green chilies, slit (adjust to taste)
• 1 sprig curry leaves
• 1 tsp mustard seeds
• 1/2 tsp cumin seeds
• 1 large tomato, chopped
• 1 can (400 ml) coconut milk
• 1 tbsp tamarind paste (optional, for tanginess)
• 1 tbsp sugar (for sweetness)
• Salt, to taste
• Fresh coriander leaves, for garnish

Instructions

Step 1: Marinate the Shrimp

1. In a bowl, combine the shrimp with turmeric powder, chili powder, salt, and lemon juice. Mix well and let it marinate for about 15–20 minutes.

Step 2: Prepare the Curry Base

1. Heat coconut oil in a large pan over medium heat.
2. Add mustard seeds and cumin seeds. Allow them to splutter.
3. Add chopped onions and sauté until they turn golden brown.
4. Stir in minced garlic, ginger, green chilies, and curry leaves. Sauté for another minute until fragrant.

Step 3: Add Tomatoes and Coconut Milk

1. Add the chopped tomato to the pan and cook until it softens.
2. Pour in the coconut milk and bring to a gentle simmer.
3. If using, add tamarind paste for extra tanginess.

Step 4: Cook the Shrimp

1. Add the marinated shrimp to the curry mixture.
2. Stir in sugar and adjust salt to taste.
3. Let it simmer for about 5–7 minutes or until the shrimp are cooked through and tender.

Step 5: Serve

1. Garnish with fresh coriander leaves before serving.
2. Serve hot with steamed rice or roti.