Sri Lanka Thakkali Isso (Prawn & Tomato Curry)
Submitted by Tango
Thakkali isso is a Sri Lankan prawn and tomato curry simmered in two rounds of coconut milk with lemongrass, cardamom, fenugreek, and curry leaves. Finished with lime and curry powder.
YIELD
4 servingsPREP
25 minCOOK
25 minREADY
60 minPrawns and tomatoes are natural partners, and this Sri Lankan isso curry brings them together in a way that is intensely aromatic and surprisingly quick.
Shelled prawns get tossed in a fragrant base of curry leaves, lemongrass, garlic, ginger, and crushed cardamom. Sliced tomatoes melt into the pan alongside chili, fenugreek, turmeric, and a cinnamon stick, building a sauce that is bright, tangy, and layered with spice.
Thin coconut milk goes in first to cook the prawns through, then thick coconut milk finishes the gravy with rich, creamy body.
A squeeze of lime and a sprinkle of curry powder right before serving keeps everything tasting vibrant and fresh.
Kitchen Tips
- Do not overcook the prawns; they only need about 5 minutes of tossing before the coconut milk goes in. Overcooked prawns turn rubbery fast
- Use ripe, soft tomatoes so they break down easily and thicken the gravy naturally
- The two-stage coconut milk method is key: thin milk for cooking, thick milk for finishing. Do not combine them
- Shell the prawns but leave the tails on for a more attractive presentation
Ingredients
Directions
Wash, shell and de-vein the prawns.
Rinse under running water and pat dry.
Chop the onion, garlic and ginger and slice the chile and tomatoes.
Crush the cloves and cardamoms.
Heat the oil and when hot add the curry leaves, lemon grass, onion, garlic and ginger.
Cook for a couple of minutes then the tomato, chile powder, paprika powder, cinnamon stick, fenugreek, salt and turmeric.
Add the prawns and mix well.
Toss for about 5 minutes.
Pour in the thin coconut milk, blend well and cook for 5 minutes.
Add the Coconut milk, thick and simmer gently for 10 minutes.
Sprinkle with lime juice and teaspoon of curry powder before serving.
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