Entree: Sri Lanka – Jaffna Tamil Cuisine – யாழ்ப்பாண இறால் குழம்பு ➤ Yāzhppāṇa iraal kuzambu (Spicy Jaffna-style prawn curry cooked in a roasted spice and coconut sauce with tamarind tang)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Total 30 min

Ingredients

- 1 lb (454 g) large prawns, peeled and deveined (tails on optional)
- 2 tbsp (30 ml) vegetable oil
- 1/2 tsp (2 g) mustard seeds
- 1/4 tsp (1 g) fenugreek seeds
- 8–10 fresh curry leaves
- 1 medium onion, thinly sliced, about 6 oz (170 g)
- 3 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, minced
- 2 green chilies, slit lengthwise
- 2 tbsp (14 g) Jaffna or roasted curry powder (store-bought or homemade)
- 1/2 tsp (2 g) turmeric powder
- 1 tsp (5 g) Kashmiri or regular red chili powder, adjust to taste
- 1 tbsp (15 g) roasted Sri Lankan curry powder paste or 1 tbsp (15 ml) oil-based paste (optional for depth)
- 1 cup (240 ml) coconut milk (thick)
- 1/2 cup (120 ml) water or shrimp stock
- 1 tbsp (15 g) tamarind paste diluted in 2 tbsp (30 ml) water, or 2 tbsp (30 ml) tamarind extract to taste
- 1 tsp (5 g) sugar (optional)
- Salt to taste
- Juice of 1 lime
- Fresh cilantro (coriander) leaves for garnish

Instructions

1. If using dried roasted curry powder not yet prepared, lightly toast 2 tbsp (14 g) whole spices (coriander, cumin, fennel, mustard, fenugreek) and grind with a little chili to make the roasted curry powder; set aside.
2. Heat 2 tbsp (30 ml) oil in a heavy skillet or clay pot over medium heat. Crackle mustard seeds, then add fenugreek seeds and curry leaves until aromatic, about 30 seconds.
3. Add sliced onion and sauté until soft and beginning to brown, 6–8 minutes. Stir in garlic, ginger, and green chilies and cook 1–2 minutes.
4. Add turmeric, chili powder, and 2 tbsp (14 g) roasted curry powder; fry the spices with the onion mixture for 1–2 minutes until fragrant, adding a splash of water if the pan becomes too dry.
5. Pour in 1 cup (240 ml) thick coconut milk and 1/2 cup (120 ml) water or shrimp stock, stirring to combine. Add diluted tamarind paste and 1 tsp (5 g) sugar if using. Bring to a gentle simmer.
6. Add the prawns to the simmering sauce and cook 3–5 minutes until they turn pink and are just cooked through; avoid overcooking.
7. Taste and adjust salt and tamarind for brightness. Finish with juice of 1 lime and scatter fresh cilantro leaves over the curry.
8. Serve hot with steamed rice, appam, or flatbreads.