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This is a dry curry - in other words, the sauce clings thickly to the prawns, imbuing them with intense, sweet-sharp, hot flavours. In Sri Lanka, the brick-red colour is largely produced by the use of chillis, but softie that I am, I’ve reduced the cayenne and made it up with sweet paprika.
Try a sauvignon blanc from South Africa which has all of the purity and depth needed to match the spicy prawns.
Typical values per serving:
This recipe was first published in September 2008.