Sri Lankan Black Pepper Prawn Curry by Matt Sinclair

Matt Sinclair

Make Matt Sinclair’s Sri Lankan Black Pepper Prawn Curry dish at home as demonstrated at Grazed and Grown by Regional Flavours, read on for the recipe.

Sri Lankan Curry Paste

– 3 Stems Curry Leaf
– 2g Bay Leaves
– 1g Clove
– 2g Nutmeg
– 2g Fennel
– 2g Cardamom
– 4g Cumin
– 4g Coriander
– 4g Black Pepper
– 8g Dried Chilli
– 1 Cinnamon Quill

– 1kg King Prawns, Peeled, Heads Left On

– 100ml Vegetable Oil
– 150g Red Onion
– 80g Fresh Red Chilli
– 80g Ginger
– 60g Coriander Root
– 50g Garlic

– 1/2 Cup Brown Sugar
– 1 Cup Tamarind Water
– 500ml Coconut Cream
– 500ml Prawn Stock
– 2 Fresh Pandan Leaves


Fry off curry leaves + paste in oil until caramelised, approximately 8-10 minutes. Add brown sugar and dissolve, simmer for 4-5 minutes.

Pour in coconut cream, stock + tamarind water. Stir to combine + tie a knot in pandan leaves before adding to the curry. Simmer curry and check seasoning. Add prawns and continue to simmer for another 4-5 minutes.

Serve with a drizzle of coconut cream, coriander, fresh lime & steamed rice.

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