Isso Curry

Nutrition · per serving

Steps

1. 1

   Prepare everything first: slice the onion, chop the garlic and tomato, slit the green chili, and pat the shrimp dry. Keeping the shrimp dry helps them stay plump rather than watery in the curry.

   120 g onion, thinly sliced12 g garlic, finely chopped80 g tomato, chopped1 small (10 g) green chili, slit lengthwise300 g raw shrimp, peeled and deveined
2. 2

   Heat the coconut oil in a medium pan over medium heat. Add the mustard seeds and let them crackle for a few seconds, then add the curry leaves and extra curry leaves. Fry briefly until fragrant, about 10 seconds; do not let them burn.

   1 tbsp (15 ml) coconut oil1/2 tsp (2 g) mustard seeds10 leaves curry leaves6 leaves extra curry leaves
3. 3

   Add the sliced onion and cook for 4-5 minutes, stirring often, until softened and lightly golden at the edges. Add the garlic and green chili and cook for 30 seconds more, just until aromatic.

   120 g onion, thinly sliced12 g garlic, finely chopped1 small (10 g) green chili, slit lengthwise
4. 4

   Lower the heat slightly and stir in the red chili powder, curry powder, turmeric, salt, and black pepper. Cook for 15-20 seconds to bloom the spices. Immediately add the chopped tomato and stir well so the spices do not scorch.

   1 tsp (2 g) red chili powder2 tsp (5 g) curry powder, Sri Lankan style1/4 tsp (0.5 g) turmeric powder3/4 tsp sea salt1/4 tsp black pepper80 g tomato, chopped
5. 5

   Pour in the coconut milk and water, then add the knotted pandan leaf. Bring to a gentle simmer and cook for 5 minutes, stirring occasionally, until the sauce smells fragrant and slightly thickens.

   250 ml coconut milk80 ml water1 leaf (about 15 g) pandan leaf, knotted
6. 6

   Add the shrimp and simmer gently for 3-4 minutes, stirring once or twice, until they turn pink, opaque, and just curl into a loose 'C'. Avoid overcooking or they will become rubbery.

   300 g raw shrimp, peeled and deveined
7. 7

   Turn off the heat and stir in the lime juice. Taste and adjust seasoning if needed. Let the curry stand for 2 minutes so the flavors settle, then remove the pandan leaf before serving.

   2 tsp (10 ml) lime juice1 leaf (about 15 g) pandan leaf, knotted
8. 8

   Serve hot, spooning the sauce over the shrimp. This is especially good with steamed rice, string hoppers, or crusty flatbread.

Origin & History

Isso curry is a classic Sri Lankan seafood curry, especially popular in coastal regions where fresh prawns are abundant. Like many Sri Lankan curries, it relies on layered aromatics such as curry leaves, pandan, chili, and coconut milk to create a deeply fragrant sauce. Home-style versions vary by region and family, but the combination of shellfish and coconut is a hallmark of the island's cooking.