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Matt Sinclair’s Sri Lankan Black Pepper Prawn Curry

This mouth-watering recipe is brought to you by Matt Sinclair ahead of Regional Flavours.


Sri lankan curry paste
3 stems curry leaf
2g Bay leaves
1g clove
2g nutmeg
2g fennel
2g cardamom
4g cumin
4g coriander
4g black pepper
8g dried chilli
1 cinnamon quill
1kg king prawns, peeled, heads left on.
100ml vegetable oil
150g red onion
80g fresh red chilli
80g ginger
60g coriander root
50g garlic
1/2 cup brown sugar
1 cup tamarind water
500ml coco cream
500ml prawn stock
2 fresh pandan leaves


1. Fry off curry leaves and paste in oil until caramelised, approximately 8-10 minutes. Add brown sugar and dissolve, simmer for 4-5 minutes.
2. Pour in coconut cream, stock and tamarind water. Stir to combine and tie a knot in pandan leaves before adding to the curry. Simmer curry and check seasoning.
3. Add prawns and continue to simmer for another 4-5 minutes.
4. Serve with a drizzle of coconut cream, coriander, fresh lime & steamed rice.

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