Isso Wade / Jaffna Prawn Curry (Northern Sri Lankan Roasted Fennel, Tamarind & Coconut Prawns) – Authentic Sri Lanka Recipe
Northern Jaffna peninsula specialty simmering sweet prawns in a fiery, fennel-and-curry-leaf coconut gravy.
- Country of Origin
- 🇱🇰 Sri Lanka (South Asia, Asia)
- Dietary Profile
- pescatarian
- Prep Time
- 15 min
- Cook Time
- 30 min
- Difficulty
- Easy
- Signature Staples
- Plump tiger prawns, Drumstick/green beans, Steamed rice and lime, Jaffna roasted curry masala, Fennel seeds
Ingredients for Isso Wade / Jaffna Prawn Curry (Northern Sri Lankan Roasted Fennel, Tamarind & Coconut Prawns) (4 Servings)
- 1.25 lbs (or 2.5 cups) plump tiger prawns, prepped into bite-sized pieces
- 1.5 cups drumstick/green beans, washed and trimmed
- 1 cup steamed rice and lime
- 1 medium onion and 3 cloves garlic, finely minced with Jaffna roasted curry masala
- 1.5 tbsp traditional Sri Lanka seasoning (fennel seeds, tamarind, thick coconut milk, curry leaves, garlic)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown plump tiger prawns for 5 minutes.
- Add minced onion, garlic, Jaffna roasted curry masala, and fennel seeds, tamarind, thick coconut milk, curry leaves, garlic, stirring for 2 minutes until deeply aromatic.
- Add drumstick/green beans and pour in the braising liquid; bring to a lively simmer.
- Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
- Stir in steamed rice and lime right before serving warm.