Negombo Lagoon Prawns
Seafood • Sri Lanka
ගැන Negombo Lagoon Prawns
Negombo lagoon prawns cooked in red curry with tamarind.
How to Make Negombo Lagoon Prawns (Traditional & Healthy Version)
Negombo Lagoon Prawns is a signature seafood dish from the western coast of Sri Lanka, renowned for its fresh, locally caught prawns and aromatic spices. Named after the famous Negombo lagoon, this dish captures the essence of Sri Lankan coastal cuisine, bringing together the flavors of the ocean with a blend of traditional spices, coconut milk, and curry leaves. The result is a vibrant, mildly spicy prawn curry with a creamy texture that perfectly complements steamed rice or string hoppers. Negombo Lagoon Prawns stands out for its simplicity and freshness, making it a favorite among locals and seafood enthusiasts. The delicate balance of spices highlights the natural sweetness of the prawns while keeping the dish light and healthy. Cooked with minimal oil and using mostly fresh ingredients, this recipe is perfect for anyone seeking an authentic Sri Lankan seafood experience without excess calories. Whether enjoyed for lunch or a special dinner, this dish brings a taste of Negombo’s coastal charm to your kitchen. Ideal for international food lovers, Negombo Lagoon Prawns is not only delicious but also easy to prepare at home. Its vibrant flavors, health benefits, and cultural significance make it a must-try for anyone interested in Sri Lankan cuisine. The dish is a celebration of the island’s bountiful seafood and is sure to impress your family and friends with its unique taste and aroma.
Ingredients(for 1 bowl of prawn curry with rice or string hoppers)
- 400g Fresh Negombo lagoon prawns (cleaned and deveined)
- 1 cup Coconut milk (fresh or canned (thick))
- 1 medium Red onion (finely sliced ("rathu lunu"))
- 3 Garlic cloves (minced)
- 1 inch Ginger (grated)
- 1 sprig Curry leaves (fresh ("karapincha"))
- 1 Green chili (sliced) - optional
- 1/2 tsp Turmeric powder
- 1 tsp Sri Lankan roasted curry powder (or regular curry powder)
- 1/2 tsp Chili powder - optional
- 1 small Tomato (diced)
- to taste Salt
- 1/4 tsp Black pepper (freshly ground) - optional
- 1 tbsp Coconut oil (or sunflower oil)
- 1 tbsp Lime juice (freshly squeezed) - optional
Instructions
- 1
Thoroughly clean and devein the prawns. Rinse under cold water and drain.
5 minutes
Leave tails on for extra flavor and presentation.
- 2
Heat coconut oil in a large pan over medium heat. Add onions, curry leaves, garlic, and ginger. Sauté until fragrant and golden.
5 minutes
Do not brown the onions too much; keep them translucent for a sweeter curry.
- 3
Add turmeric, roasted curry powder, and chili powder. Stir continuously for 1 minute to release the aromas.
1 minute
Lower the heat to prevent burning the spices.
- 4
Add diced tomatoes and green chili. Cook until tomatoes soften and oil starts to separate.
3 minutes
Mash the tomatoes with your spoon for a smoother gravy.
Why This Dish is Healthy
This dish uses minimal oil and relies on natural flavors from fresh seafood and spices, making it lower in calories and saturated fat compared to deep-fried alternatives. The use of coconut milk offers healthy fats that promote heart health, while the abundance of lean protein supports muscle maintenance and satiety. Including fresh vegetables and herbs further boosts the nutritional value, making Negombo Lagoon Prawns a balanced, wholesome meal for anyone mindful of their health.
Negombo Lagoon Prawns is packed with lean protein, omega-3 fatty acids, and essential vitamins like B12 and D, thanks to the generous use of fresh prawns. Coconut milk provides healthy fats and adds a creamy texture without heavy cream or butter. The dish is naturally low in carbohydrates and gluten-free, with antioxidants from spices like turmeric and black pepper. This recipe is rich in minerals such as selenium and zinc, supporting immunity and overall well-being.
Pro Tips
- 💡Tip 1: Use fresh, wild-caught prawns from a reputable source for best flavor.
- 💡Tip 2: Do not overcook prawns as they can become rubbery; cook just until pink.
- 💡Tip 3: For extra aroma, add a small piece of pandan leaf (rampa) with the curry leaves.
Storage & Serving
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat, adding a splash of water or coconut milk if the curry thickens.
Best served: Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 165.0 kcal |
| Protein | 20.0 g |
| Carbohydrates | 3.0 g |
| Total Fat | 8.2 g |
| Fiber | 0.4 g |
