Sri Lankan Prawn and Potato Curry with Rice and Pol Sambol
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Ingredients
- 500 g potatoes, peeled and diced
- 300 ml coconut milk
- 1 onion, finely sliced
- 1.5 tbsp sri lankan unroasted curry powder
- 10 curry leaves
- 1 tsp mustard seeds
- 2 tbsp coconut oil
- 40 g desiccated coconut
- 1 tsp chilli powder
- 1 lime
- 300 g basmati rice
- 300 g raw king prawns, peeled
Nutrition (per serving)
- Calories
- 719 kcal
- Protein
- 24.1 g
- Carbohydrate
- 85.2 g
- of which sugars
- 5.8 g
- Fat
- 30 g
- of which saturates
- 24.4 g
- Fibre
- 8 g
- Salt
- 0.40 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the basmati rice according to the pack instructions.
- 2
Heat the coconut oil in a pan, add the mustard seeds and curry leaves, and fry for 30 seconds until the seeds pop.
- 3
Add the sliced onion and fry for 6 minutes until softened.
- 4
Stir in the sri lankan unroasted curry powder, then add the potatoes and coconut milk, cover and simmer for 15-18 minutes until the potatoes are tender.
- 5
Add the prawns and simmer for 3-4 minutes until they turn pink and are cooked through.
- 6
For the pol sambol, mix the desiccated coconut with the chilli powder, a squeeze of lime juice and 2 tbsp warm water until it clumps together.
- 7
Uncover the curry and simmer for 2-3 minutes to thicken slightly.
- 8
Serve the potato curry hot with the rice and a spoonful of pol sambol.
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