Sri Lankan Curry with Squid and Prawns Recipe

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  • Dairy-free






45 min

Nutrition per portion

Calories 330 kCal 17%
Fat 25g 36%
  -  Saturates 15g 75%
Carbohydrates 5g 17%
  -  of which Sugars 3g 3%
Protein 21g 42%
Salt 0.4g 7%

You’ll see fishermen all along the beaches in Sri Lanka and their fish curries are fragrant and utterly delicious. We’ve tried to recreate one of their masterpieces in this quick-cook curry that uses just a handful of ingredients which work beautifully with the seafood. If you can’t find squid, or fancy an alternative, you could substitute any kind of seafood – white fish or even clams make a delicious addition to this easy Sri Lankan recipe. We like this served simply with rice, to soak up all those lovely juices. If you’re feeling like you might need a little something extra then you can make a quick sambal from chopped red onions, lime juice and salt, and of course what curry isn’t completed by a little poppadom or two? If you fancy having extra curry sauce you can make double and freeze one portion – ready for a quick meal another night.


  • 4tbsp sunflower oil
  • 1 onion
  • 3 garlic cloves, crushed
  • 1/2tsp fennel seeds
  • ½tsp chilli powder
  • 1/2tsp turmeric
  • 1tsp ground cumin
  • 2tsp ground coriander
  • 1/2tsp fenugreek seeds
  • 2 green chillies, finely chopped
  • 1 x 400ml can coconut milk
  • 1 x 160ml can coconut cream
  • small handful fresh or dried curry leaves
  • juice of 2 limes
  • 450g squid, cleaned and cut into pieces
  • 250g large raw prawns


  • Heat the oil in a large sauté pan and cook the onion for 15 mins. Add the garlic and cook for a few minutes, then add all the spices and the chillies. Cook, stirring for a few minutes.

  • Add the coconut milk and cream, mix well. Bring to the boil then turn down to a simmer. Add the curry leaves, lime juice, squid and prawns. Cook for just a few minutes until the prawns are pink and cooked. Serve with rice and a sambal (side dish) of sliced red onions, lime juice and a little chilli.

Top Tip

Squid only goes tough if you overcook it so it just needs the briefest of time.

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