Pre-order now. Orders will be dispatched from the 8th of October 2026. Standard delivery takes 5 business days. Make a vibrant Sri Lankan prawn curry for four, with layers of warm spice, coconut and a hint of tamarind. Bold yet fresh — a coastal dish that comes together in around 25 minutes. Serves: 4 Cooking time: around 25 minutes Heat: Optional chilli flakes — add to taste You'll need: raw prawns and a few fresh ingredients (see below) What's in the kit Spice mix (Pack A) Whole spice (Pack B) Coconut milk powder (Pack C) Extra chilli flakes (optional) Printed recipe card What you add Shopping list: 400g shelled raw prawns 1 large onion, thinly sliced 6 cloves of garlic, grated 2cm ginger, grated 2 tbsp chopped tomato or 1 tbsp tomato purée Coriander leaves or finely chopped spring onion to garnish You may already have: 2 tbsp oil Juice of ½ a lemon 200ml water Salt to taste Utensils: Saucepan with a lid Chopping board and knife How to cook it Follow the printed recipe card inside the kit. Cooking instructions are included with every order. Wondering how Sri Lankan curry differs from Indian curry? Read our guide. Ingredients, allergens and dietary information Ingredients: Curry Powder, Coconut Milk Powder (maltodextrin), Tamarind Powder (corn starch), Curry Leaves, Ceylon Cinnamon, Chilli Powder, Coconut. Allergy advice: For allergens, see ingredients in bold. This product may also contain traces of nuts. Dietary: Vegan Net weight: 67g Serve with rice or warm coconut roti, with pol sambol alongside.
