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Cinnamon Shrimp Curry

This dish with Ceylon Cinnamon and tomatoes has a tasty savoury creamy flavour.

All those exotic ingredients blended together create a beautiful fusion of flavours.


Serves: 3/4 Preparation time: 20 minutes Cooking time: 20 minutes.


  • 500gr prawns or tiger shrimps - the larger the shrips the better

  • 1 onion

  • 2 cloves of crushed garlic

  • 1 tbsp tamarind paste

  • 1 large tomato

  • 2 cloves

  • 3 cardamom seeds

  • 5/6 lime leaves

  • 1 stem lemon grass

  • 1 tsp chilli powder

  • 1 tsp paprika

  • 1 tsp chilli

  • 1-2 Ceylon cinnamom stick

  • 1tsp salt

  • 1 tsp turmeric

  • 180ml Coconut milk

  • Half lime (juice)

  • 1 tsp curry powder

  • Cilantro for garnish

  • Vegetable oil.


Wash the prawns, remove the shell and rinse then drain them.

Chop the onion, crush the garlic paste and cut the tomato into small squares. Crush the cloves and cardamom seeds with a mortar and pestle.

Heat the oil in a frying pan add the lime leaves, lemon grass, onion, curry powder, garlic, cardamom seeds and cloves and saute for a few minutes on medium heat stirring frequently.

Add the Ceylon cinnamon, chilli powder and paprika, turmeric, tamarind paste, salt and saute for another few minutes always stirring.

Add the prawns or tiger shrimps, mix well for about 3/4 minutes.

Add the tomato and let it cook for 3/4 minutes until it softens.

Add the coconut milk and simmer over medium, low heat for 10 minutes.

Sprinkle the lime juice, chopped cilantro and serve with a side of rice.


*Ceylon cinnamon is not as spicy as Cassia cinnamon, it is mild and sweeter and has hints of cloves and citrus giving it a subtle aroma.

*Serve with some plain white rice sauted in butter, garlic and onions. You can also add some broccoli or frozen peas to the rice.


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