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Isso curry
ඉස්සෝ කරිය (isso curry): Galle-style prawns in a spicy coconut-milk gravy soured with goraka
Fishing boats come into Mirissa, Weligama and the harbour below Galle Fort every morning, and southern cooks turn their prawns into a curry that is quick, hot and gently sour. Goraka, the dried fruit of a garcinia tree, is soaked and ground into the gravy, and it gives a fruity tang that suits seafood far better than lime. Thin coconut milk carries the spices first, then a splash of thick milk at the end makes the sauce silky and pale orange, and the prawns go in only for the last few minutes. It is served with steamed white rice, a beetroot or snake-gourd curry and a crunchy sambol. Beginners tend to add the prawns too early and let them stew, which leaves them tough and shrunken. Chef's tip: leave the tails on and cook the prawns just until they curl into a loose C; a tight O means overdone.
- Total time
- 35 min
- Difficulty
- medium
- Serves
- 4
Ingredients
- 1 ⅛ lb large raw prawnspeeled and deveined, tails left on
- 2 pieces goraka (dried garcinia)soaked in 3 tbsp hot water 15 minutes, then ground to a paste
- 1 /2 tsp ground turmeric
- 1 tsp salt
- 2 tbsp coconut oil
- 1 /2 tsp fenugreek seeds
- 1 sprig curry leaves
- 5 cm piece pandan leaf
- 1 red onionfinely sliced
- 4 cloves garlicsliced
- 2 cm piece fresh gingergrated
- 2 green chilliesslit
- 1 tsp chilli powder
- 1 cup thin coconut milk
- ½ cup thick coconut milk
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Method
0/7 doneStep 1: Toss 1 ⅛ lb large raw prawns with 1 /2 tsp ground turmeric and half of the ½ tsp salt and keep in the fridge while you start the gravy.
2 minStep 2: Heat 2 tbsp coconut oil in a pan over a medium heat, add 1 /2 tsp fenugreek seeds, 1 sprig curry leaves and 5 cm piece pandan leaf and fry for 20 seconds until the fenugreek turns golden.
1 minStep 3: Add 1 red onion, 4 cloves garlic, 2 cm piece fresh ginger and 2 green chillies and cook for 4–5 minutes until soft.
5 minStep 4: Stir in 1 tsp chilli powder and 1 tbsp Sri Lankan unroasted curry powder for 30 seconds.
1 minStep 5: Add 1 cup thin coconut milk, the 2 pieces goraka (dried garcinia) paste and the remaining ½ tsp salt and simmer for 6 minutes until slightly reduced.
6 minStep 6: Add the prawns and simmer for 3–4 minutes, stirring gently, until they are pink and opaque all the way through.
4 minStep 7: Pour in ½ cup thick coconut milk and heat for 1–2 minutes without boiling. Serve straight away with rice.
2 min
Nutrition per serving
- Calories
- 330 kcal
- Protein
- 26 g
- Carbs
- 9 g
- Fat
- 21 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does isso curry take?
- About 35 minutes in total: 15 minutes to prepare and 20 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- What can I use instead of ground turmeric?
- Leave it out (it mostly adds colour).
- What can I use instead of fenugreek seeds?
- Leave them out, or add a little extra mustard seed (you lose the slightly bitter, maple-like note).
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