Vij’s Sri Lankan Coconut Prawn Curry

Chef Vikram Vij's culinary style – his "language of love" – is known for recipes that enrich everyday meals with extra nutrition and joy. Coconut prawn curry is one of his favourites, and is a common dish served in Sri Lanka. This island nation just south of Vikram's native India inspires him with its thoughtful use of simple ingredients to create fresh, aromatic meals.

Make your own coconut prawn curry at home, then join Vikram Vij in Sri Lanka for the local experience.

½ Cup Coconut oil
1 Tbsp Cumin seeds
3 Tbsp Chopped garlic (9 medium cloves)
2 Cups Chopped tomatoes (5 to 6 medium)
4 Bunches green onions (green and white parts chopped)
1 Cup Water
½ Tbsp Vij’s Himalayan Pink Salt
1 tsp Vij’s Black Pepper Powder
½ tsp Vij’s Deggi Mirch Masala
2 Cups Unsweetened desiccated shredded coconut
1 Tbsp dried green fenugreek leaves
36 to 42 Prawns, peeled and deveined

 

 

Heat the coconut oil in a medium saucepan on medium-high heat for 1 minute. Add the cumin seeds and allow them to sizzle for 15 seconds. Stir in the green onions and sauté for 4 to 6 minutes, or until gold on the edges.

Add the garlic and sauté for 3 minutes, or until golden. Stir in the tomatoes, salt, Vij’s Black Pepper Powder and Vij’s Deggi Mirch Masala, reduce the heat to medium and sauté the masala for 5 minutes. Stir in the coconut and cook for 5 minutes, or until the coconut has softened. Pour in the water and add the fenugreek leaves, then stir and bring the mixture to a gentle boil.

Stir the prawns into the gently boiling masala, cover and cook for 3 to 5 minutes, or until they turn pink. Overcooked prawns become chewy and lose their subtle flavour, so check the prawns after 3 minutes. If they are not cooked, cover and check them again every minute. As soon as they turn pink, remove the pot from the heat.

To Serve pour the prawn curry into a large bowl to serve family style, or divide the curry (and prawns) evenly among individual bowl. Serve with love, plus naan bread or rice.

 

 

 

Vikram Vij is an Indian-born Canadian chef, cookbook author, and television personality. He is a passionate supporter of the sustainable food industry and has championed many causes including the Vancouver Aquarium’s Ocean Wise Sustainable Seafood Program and the UBC Farm. His dedication to the work done at UBC resulted in the funding and opening of Vij’s Kitchen, a state-of-the-art culinary facility at UBC’s Faculty of Land and Food Systems dedicated to teaching the chefs and nutritionists of the future about ethnic food and cuisine. In recognition of his many contributions to the Vancouver community, he was awarded an honourary doctorate from UBC in May, 2016.

Travel with Vikram Vij!