dinner ideas

Sri Lankan Fried Prawns & Quick Mango Pickle

June 2, 2017
sri lankan prawns

Summertime is a time for fried fish and seafood. Sri Lanka’s an island, and as a Sri Lankan my mum cooks lots of fish. She’ll just take a frying pan, add in some coconut oil, curry leaves, garlic, onion, turmeric curry powder and seafood, and Bob’s your uncle – you’ve got delicious fried fish. I’d let it cool down and eat it with my hands.

It’s getting hot out, so here’s a take on my mum’s fried seafood, with my very own quick pickled chilli mango.


Sri Lankan Fried Prawns & Quick Mango Pickle


    Sri Lankan Fried Prawns
  1. 1 tbsp. coconut oil
  2. 2 sprigs fresh curry leaves
  3. 200g fresh prawns
  4. 2 cloves garlic, crushed
  5. 1 tsp turmeric
  6. 1 tsp Sri Lankan curry powder
  7. Salt
  8. 1 shallot, roughly chopped
  9. Quick mango and chilli pickle
  10. 1 mango, ripe & chopped into rough cubes
  11. Juice of 1 lime
  12. 1 red chilli, finely chopped
  13. 4 sprigs coriander, finely chopped
  14. Salt, pinch of salt


  1. Take a heavy bottomed frying pan and place on medium high heat.
  2. Spoon in the coconut oil and shallots, stir for a few seconds and then leave for 4 minutes to brown
  3. Throw in the prawns, you should have cleaned them before. Cleaning a prawn entails removing the shells and running the blade of a knife across the rounded “spine” of the prawn, you’ll find a black thread, pull that out fully and wash. Once your prawns are in the pan, add a pinch of salt, the garlic, curry leaves, turmeric and curry powder and stir thoroughly.
  4. Cook the prawns until they’re cooked through (they should no longer be transparent) and the grey on the outside should have turned pinkish.
  5. Add some final salt and stir.
  6. Make your chilli pickle by stirring all the ingredients together
  7. Serve your prawns and mango pickle with plain yoghurt and basmati rice

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