Sri Lankan Shrimp Curry – a delicious Shrimp Curry from the island nation of Sri Lanka utilizing pandan leaves in their curries creates a unique flavor.
For Srivalli’s Cookbook Cooking Challenge, I am using the one and only book I received from a blog giveaway. This is a Sri Lankan curry from The Spice Trail: One Hundred Hot Dishes from India to Indonesia by: Sandeep Chatterjee. I picked this recipe because I came home from the market with some beautiful shrimp and it gave me the opportunity to use my Sri Lankan curry powder I have. One of the unique flavors of Sri Lankan curry powder is the inclusion of pandanus (rampe) leaf, also known as screwpine tree leaves, which has a taste similar to vanilla.
I only made a few minor changes, due to personal preference.
Let’s also check out some other Sri Lankan Recipes!
Sri Lankan Recipes
- Kale Mullung
- Dal Mallum
- Pavani’s Egg Curry
- Priya’s Egg Curry
- Dal Curry
- Kadala Thel Dala – Chickpea Dry Curry
- Rafeeda’s Sri Lankan Chicken Curry
- Sandhiya’s Sri Lankan Chicken Curry
- Boonchi Curry – Green Bean Curry
- Eggplant Relish
- Coconut Sambol
- Valli’s Lavariya
- Savboro – Sago Coconut Cookies
- Sandhya’s Lavariya
- Priya’s Kimbula Banis
- Sowmya’s Kimbula Banis
- Wattalapam – Egg Custard
- Pol Roti
- Turmeric Rice
- Sri Lankan Shrimp Curry
- Kiri Bath – Breakfast Rice Cake
- Lunu Miris – Chile Sambol
IN THE MAKING
Serve with Sri Lankan Turmeric Rice
This post is for the CC Challenge of the month