Rathu Isso Curry Sri Lankan Red Prawn Curry
Dive into the vibrant flavors of Sri Lanka with Rathu Isso Curry, a tantalizing red prawn curry that’s as rich in taste as it is in tradition. This dish combines succulent prawns with a fragrant medley of coconut milk, fiery red chili powder, and aromatic spices like fenugreek, coriander, and mustard seeds. The addition of fresh curry leaves, green chilies, and lime juice elevates the dish with a burst of freshness, while a gentle simmer allows the flavors to meld into a creamy, spicy-sweet curry. Served best with steamed rice, roti, or string hoppers, this authentic Sri Lankan recipe balances bold heat with coconut richness, creating a comforting yet exciting culinary experience. Perfect for seafood lovers and spice enthusiasts alike, this easy-to-follow recipe brings the essence of Sri Lankan cuisine to your table.
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Recipe Information
Ingredients
- 500 g Prawns (large, peeled and deveined)
- 400 ml Coconut milk
- 2 tsp Red chili powder
- 0.5 tsp Turmeric powder
- 1 tsp Coriander powder
- 0.5 tsp Fenugreek seeds
- 0.5 tsp Mustard seeds
- 10 leaves Curry leaves
- 1 medium Onion (finely chopped)
- 4 cloves Garlic (finely minced)
- 1 tsp Ginger (grated)
- 2 medium Tomatoes (chopped)
- 2 Green chilies (sliced)
- 2 tbsp Oil (vegetable or coconut)
- 1 tsp Salt
- 1 tbsp Lime juice
- 100 ml Water
Instructions
Clean, peel, and devein the prawns. Rinse under cold water and set them aside.
In a bowl, mix the prawns with turmeric powder, 0.5 tsp of salt, and 1 tsp of red chili powder. Let them marinate for 10 minutes.
Heat the oil in a large pan over medium heat. Add mustard seeds and fenugreek seeds, and let them crackle for 30 seconds.
Add the curry leaves, chopped onion, garlic, and ginger. Sauté until the onions become soft and translucent.
Stir in the tomatoes and green chilies. Cook until the tomatoes break down and form a thick paste, about 5 minutes.
Add the remaining red chili powder, coriander powder, and a pinch of salt. Mix well and cook for 1 more minute to release the spices' flavors.
Pour in the coconut milk and water, and bring the mixture to a gentle simmer. Adjust salt to taste.
Add the marinated prawns to the curry. Cover the pan and let them cook for 6-7 minutes, or until the prawns turn pink and are cooked through.
Stir in the lime juice and cook for an additional minute. Remove from heat.
Serve hot with steamed rice, roti, or string hoppers for an authentic Sri Lankan experience.
Nutrition Facts
Calories |
1072 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.3 g | 41% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 945 mg | 315% | |
| Sodium | 3024 mg | 131% | |
| Total Carbohydrate | 77.5 g | 28% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 45.2 g | ||
| Protein | 128.0 g | 256% | |
| Vitamin D | 19.0 mcg | 95% | |
| Calcium | 337 mg | 26% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 3046 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
