Isso Curry

Roshani Wickramasinghe’s isso curry combines prawns with a spiced tomato-and-onion base and coconut milk. The author describes the curry as spicy and creamy; this version selects her preferred shell-on prawns.

Coconut oil carries fenugreek seeds, cinnamon, curry leaves and pandan. Garlic and onion follow, then red chilli powder, unroasted curry powder, turmeric and salt are toasted in the same oil before the prawns enter.

Diced tomato and sliced green chilli are cooked until soft and liquid, with the tomatoes pressed further using the back of a spoon. This develops the base before the cleaned, deveined prawns are mixed through it.

Coconut milk is added and the prawns cook briefly, with occasional stirring. The author adjusts the same salt after tasting the curry.

The heat is turned off before ready lemon juice and freshly ground black pepper are added. The author mentions rice, bread and coconut roti as possible uses for the curry, and also uses it in kottu.