Sri Lankan curry with prawns and coconut milk

Make your taste buds travel with this delicious recipe where the Kiri Hodi has its little effect in the dish! It is a mixture originating from Sri Lanka. It is traditionally cooked with coconut milk to form a sauce as sweet as it is fragrant. You can use it with poultry, fish, scallops or like the recipe here with prawns.

Recipe for 2 people

Preparation time: 20min


  • 2 cloves of garlic
  • ½ onion
  • 200ml coconut milk
  • 3 tbsp crushed tomato
  • 3 tsp Kiri Hodi spices (adjust to taste)
  • ½ lime
  • A few sprigs of coriander
  • 2 cases of olive oil
  • Salt pepper
  • 200g prawns


  1. In a frying pan, add the olive oil and sauté the minced garlic. When the garlic is golden, add the shrimp and cook for 5 minutes. Remove and set aside in a bowl.
  2. On the same skillet, add the olive oil and the minced onion. With a teaspoon, sprinkle with Kiri Hodi spices and mix. Pour the crushed tomato into the pan and stir for about 2 minutes.
  3. Pour in the coconut milk, mix. Finally, add the prawns and garlic to the mixture and simmer over low heat for 5-10 minutes.
  4. Serve with a piece of lime, coriander and rice


Favor a fleur de sel whose finesse and iodized side for the marine reminder, such as Maldon or Murray River salt. On the pepper side, we recommend white pepper from Pondicherry or Kampot PGI or Bird pepper. For the more adventurous, a cayenne pepper will subtly enhance this colorful dish.


Replace the prawns with scallops or eggplant cut in six for a vegetarian version.

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