Sri Lankan Snapper, Prawn & Roast Coconut Curry Recipe

Name: Sri Lankan Snapper, Prawn & Roast Coconut Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 large shelled green prawns; red snapper fillet (substitute for any type seafood, mussels, scallops, etc); ¼ cup shredded coconut; ½ teaspoon black mustard seeds; 1 small butternut pumpkin, cut into 3cm cubes; 2 cups water; ½ cup coconut cream; ½ teaspoon salt; 1 cup shopped tomatoes (1 can chopped romas will be fine); mixed spice; 2 tablespoons oil; 2 green chilies, split in half & seeded (can be substituted with 1 1/2 tspn dried chillies); 1 cinnamon stick; ¼ teaspoon fenugreek seeds; ¼ teaspoon brown mustard seeds; 12 curry leaves (I used bay leaves in absence of); 1 brown onion, sliced; 2 garlic cloves, chopped; mixed spice; ½ teaspoon turmeric; ¼ teaspoon sweet paprika; 1 ¼ teaspoons salt; ½ teaspoon chili powder; ½ teaspoon ground coriander; ¼ teaspoon cumin; 8 black peppercorns

Servings: persons

12 large shelled green prawns
red snapper fillet (substitute for any type seafood, mussels, scallops, etc)
¼ cup shredded coconut
½ teaspoon black mustard seeds
1 small butternut pumpkin, cut into 3cm cubes
2 cups water
½ cup coconut cream
½ teaspoon salt
1 cup shopped tomatoes (1 can chopped romas will be fine)
mixed spice
2 tablespoons oil
2 green chilies, split in half & seeded (can be substituted with 1 1/2 tspn dried chillies)
1 cinnamon stick
¼ teaspoon fenugreek seeds
¼ teaspoon brown mustard seeds
12 curry leaves (I used bay leaves in absence of)
1 brown onion, sliced
2 garlic cloves, chopped
mixed spice
½ teaspoon turmeric
¼ teaspoon sweet paprika
1 ¼ teaspoons salt
½ teaspoon chili powder
½ teaspoon ground coriander
¼ teaspoon cumin
8 black peppercorns

1
Lightly brown coconut & black mustard seeds in a pan on medium heat about 30 seconds taking care not to burn them.
2
Grind into a past using mortar & pestle.
3
In a large pot make Spice A by heating oil & adding all ingredients.
4
Fry until onion is starting to colour slightly about 4 minutes
5
Add tomato & pumpkin.
6
In a separate bowl combine all ingredients for Spice B.
7
Add to the pot & cook another minute.
8
When mixed well, add water, cover with a lid & cook for about 12 mins until pumpkin is soft.
9
Add coconut cream & the roasted coconut paste.
10
Cook another 2 minutes
11
Place seafood into curry & simmer appox 2 mins, then check & cook longer if required.
12
Add salt if required.
13
Serve with steamed rice.
14
ENJOY!

500

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 26 ingredients. The key ingredients include: 12 large shelled green prawns, red snapper fillet (substitute for any type seafood, mussels, scallops, etc), ¼ cup shredded coconut, ½ teaspoon black mustard seeds, and more.

Yes, Sri Lankan Snapper, Prawn & Roast Coconut Curry falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sri Lankan Snapper, Prawn & Roast Coconut Curry

How did you like this recipe?

Frequently Asked Questions