Vegan Sri Lankan Jaffna Curry
Rated 5.0 stars by 1 users
Category
Main Course
Cuisine
Sri Lankan, Indian
Author:
Spice Zen
Servings
4
Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 Minutes
Dietary Information
Gluten-Free, Dairy-Free, Nut-Free, Soy-Free
A bold and aromatic Sri Lankan–style curry inspired by the flavours of Jaffna, where coconut cream, chilli heat and spice take centre stage. This versatile curry can be prepared as a vibrant vegan vegetable curry or adapted easily for fish or prawns, using the same deeply flavoured coconut base. Robust, warming and fragrant, it is a beautiful expression of coastal South Asian cooking.
Ingredients
Curry Base
-
2 tbsp Spice Zen Sunflower Oil
-
2 small onions, smoothly pureed (optional)
-
1 tsp ginger paste (optional)
-
1 tsp garlic paste (optional)
-
1 tbsp Spice Zen Madras Curry Powder Hot
(or Curry Powder Medium for a milder version) -
2 tbsp tomato puree or 2 finely chopped tomatoes (optional)
-
1 tsp salt, or to taste
Coconut & Liquid
-
1 can coconut cream, 350 to 400 ml
-
1 cup water, plus extra if needed
-
2 tsp lime or lemon juice
Protein Options (Choose One)
-
500 g mixed vegetables of choice
(eggplant, jackfruit, pumpkin, capsicum, green beans, yam, potato, carrot, sweet potato or canned chickpeas)
Fish
-
500 g firm white fish, cut into large chunks
Prawns
-
400 g raw prawns, peeled and deveined
To Garnish
-
Fresh coriander leaves, chopped
-
Optional fried curry leaves
Directions
Heat sunflower oil in a pan over medium heat. Add onion, ginger and garlic if using and sauté for 2 minutes until softened.
Main CourseAdd Spice Zen Madras Curry Powder and sauté briefly until aromatic.
Add tomato puree or chopped tomatoes if using and cook until the raw tomato smell disappears.
Stir in salt, coconut cream and water. Bring to a gentle simmer and cook for about 8 minutes until the curry thickens slightly and the oil begins to separate.
For Vegan Vegetable Curry
Add vegetables, stir to coat, cover and simmer until tender, adding small amounts of water if needed.
For Fish Curry
Add fish pieces gently to the simmering sauce. Cover and cook for 8 to 10 minutes until just cooked through. Avoid stirring too much to keep the fish intact.
For Prawn Curry
Add prawns and simmer for 4 to 6 minutes until just pink and cooked through.
Stir in lime or lemon juice and remove from heat.
Garnish with coriander and curry leaves if using.
Rest the curry for 10 minutes before serving to allow flavours to infuse.
Chef’s Notes
Fish and prawns cook quickly and should be added only at the final stage.
Madras Curry Powder Hot delivers traditional heat, while Medium gives a gentler profile.
Fry curry leaves briefly in oil before garnishing for deeper aroma.
Recipe Note
Mild, Kid-Friendly Option
Use Curry Powder Medium and add a little extra coconut cream for a softer, milder finish.
Protein Guidance
This curry base is designed to work with vegetables, fish or prawns. Adjust cooking time carefully based on the protein chosen.
These recipes are provided for general inspiration and home use. Results may vary depending on ingredients, equipment and technique. Please check ingredients for allergens and follow safe food handling practices.
