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 that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.


  • 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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