Waitrose and Partners
Sri Lankan-style devilled prawn curry

Sri Lankan-style devilled prawn curry

This delightfully rich and fragrant curry is warming and delicate in equal measure. The prawns are accompanied by a deep spice mix and paired with the sweetness of the coconut, this dish is a true delight. Works well as a mid-week dinner for all the family, or to wow guests at a dinner party. 

5 out of 5 stars(2) Rate this recipe
  • Serves2
  • CourseMain meal
  • Prepare15 mins
  • Cook30 mins
  • Total time45 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 1 tbsp Vegetable oil
  • 30g desiccated coconut
  • 30g coconut milk powder
  • 1 onion, thinly sliced
  • 15g fresh root ginger, peeled and finely grated
  • 2 garlic cloves, finely chopped
  • 1 green chilli, deseeded and sliced
  • 2 tbsp Bart Sri Lankan Devilled Paste
  • 1 tsp ground cumin
  • 1 tsp ground turmeric
  • 1 tsp ground coriander
  • 1 tsp black mustard seeds
  • 1 pack pack fresh (or 20 dried) curry leaves
  • 40g tamarind paste
  • 120g pack extra fine green beans, trimmed and halved
  • 220g pack Waitrose & Partners Extra Large Cooked King Prawns
  • Coriander leaves to serve
  • 1 steamed basmati rice to serve
  • 1 lime wedges, to serve


  1. Heat ½ tbsp oil in a large frying pan over a medium-high heat, add the desiccated coconut and cook for 3-4 minutes, until evenly browned. Tip into a bowl. Meanwhile, put the coconut milk powder in a jug and stir in 200ml water until smooth; set aside.

  2. Heat the remaining ½ tbsp oil in the same pan over a medium heat. Add the onion, ginger, garlic and chilli; season. Cook for 10 minutes, until golden and soft. Add the spice paste, ground spices and curry leaves, then cook for 1-2 minutes, until the mustard seeds pop. Stir in the tamarind, ⅔ of the toasted coconut, the coconut milk and 250ml water; bring to the boil then simmer for 5 minutes.

  3. Add the green beans and cook for 4-5 minutes, then stir in the prawns and cook until piping hot (1-2 minutes). Scatter over the remaining coconut and some coriander. Serve with the steamed basmati rice and lime wedges.


Typical values per serving when made using specific products in recipe


2,555kJ/ 610kcals



Saturated Fat












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