Editorial sample recipeSri LankanintermediateGluten-FreeDairy-FreePescatarian

Sri Lankan Goraka Spiced Garlic Chili Prawns

Name: Sri Lankan Goraka Spiced Garlic Chili Prawns
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: Sri Lankan
Ingredients: 450 g raw large prawns, peeled and deveined; 2 piece dried goraka, soaked in warm water for 10 minutes; 2 tbsp coconut oil; 4 clove garlic, minced; 1 medium red onion, thinly sliced; 2 sprig fresh curry leaves; 1 tbsp crushed red chili flakes; 1 tsp Sri Lankan dark roasted curry powder; 1 medium green chili, split lengthwise

Succulent prawns coated in a tart, smoky dark spice reduction made with traditional dried goraka fruit and aromatic garlic.

Prep: 15 min
Cook: 10 min
Total: 25 min

AI-generated illustration of Sri Lankan Goraka Spiced Garlic Chili Prawns

AI illustration

Technique to learn

High-Heat Pan Reduction

Rapidly searing seafood in concentrated spice paste to lock in moisture and create a dry glaze.

Instructions

Step 1: Drain the soaked goraka and grind or crush it with 2 tablespoons of warm water until a dark paste forms.
Step 2: Heat coconut oil in a wide skillet over high heat until shimmering.

Step 3: Add red onion, minced garlic, and fresh curry leaves, stir-frying for 2 minutes until fragrant and starting to brown.

Step 4: Add prawns, chili flakes, dark roasted curry powder, and split green chili, tossing constantly for 2 minutes.

Step 5: Stir in the goraka paste and half a teaspoon of salt, thoroughly glazing all prawns in the spicy reduction.

Step 6: Cook for an additional 2 minutes until prawns turn pink and fully opaque, then immediately remove from heat.

Cooking tips

Goraka (gamboge) provides a unique deep tartness distinct from tamarind or lime.
Cook prawns quickly over high heat so they stay tender and juicy.
Original home-cooking adaptation inspired by Sri Lankan; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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