Sri Lankan · intermediate
Sri Lankan Goraka Spiced Garlic Chili Prawns
Succulent prawns coated in a tart, smoky dark spice reduction made with traditional dried goraka fruit and aromatic garlic.
- PREP TIME
- 15 min
- COOK TIME
- 10 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Drain the soaked goraka and grind or crush it with 2 tablespoons of warm water until a dark paste forms.
- 02
Heat coconut oil in a wide skillet over high heat until shimmering.
- 03
Add red onion, minced garlic, and fresh curry leaves, stir-frying for 2 minutes until fragrant and starting to brown.
- 04
Add prawns, chili flakes, dark roasted curry powder, and split green chili, tossing constantly for 2 minutes.
- 05
Stir in the goraka paste and half a teaspoon of salt, thoroughly glazing all prawns in the spicy reduction.
- 06
Cook for an additional 2 minutes until prawns turn pink and fully opaque, then immediately remove from heat.
A LITTLE KITCHEN KNOW-HOW
High-Heat Pan Reduction
Rapidly searing seafood in concentrated spice paste to lock in moisture and create a dry glaze.
Notes from the kitchen
- Goraka (gamboge) provides a unique deep tartness distinct from tamarind or lime.
- Cook prawns quickly over high heat so they stay tender and juicy.
- Original home-cooking adaptation inspired by Sri Lankan; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
