STREAMING NOW: Carnivorous

Sri Lankan Snapper, Prawn & Roast Coconut Curry

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“The mixture of spices in this curry really suit the seafood. It may seem to be a bit involved, but isn't too hard at all - totally worth it in the end. Our friends claimed it to be the best curry they'd ever tasted - which was quite a compliment given they eat out alot! My husband found the receipe in one of the weekly magazines.”

Ingredients Nutrition


  1. Lightly brown coconut & black mustard seeds in a pan on medium heat – about 30 seconds – taking care not to burn them.
  2. Grind into a past using mortar & pestle.
  3. In a large pot make Spice A by heating oil & adding all ingredients. Fry until onion is starting to colour slightly – about 4 minutes
  4. Add tomato & pumpkin.
  5. In a separate bowl combine all ingredients for Spice B.
  6. Add to the pot & cook another minute.
  7. When mixed well, add water, cover with a lid & cook for about 12 mins until pumpkin is soft.
  8. Add coconut cream & the roasted coconut paste. Cook another 2 minutes
  9. Place seafood into curry & simmer appox 2 mins, then check & cook longer if required.
  10. Add salt if required.
  11. Serve with steamed rice.
  12. ENJOY!

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