Sri Lankan Prawn Curry with Kefir Flatbreads

Preparation time: 30 minutes
Cooking time: 45 minutes
Serves: 4


  • 20 large Tropic Co raw king prawns, deveined with tails left on 
  • 1 teaspoon Murray River Salt
  • 1 teaspoon ground turmeric

For the Curry

  • 2 tablespoons vegetable oil
  • 2 shallots, finely diced
  • 4 garlic cloves, thinly sliced
  • 2 green chillies, deseeded and thinly sliced
  • 3 sprigs fresh curry leaves, leaves picked, plus extra sprigs to serve 
  • 2 pandan leaves, tied in a knot 
  • 250ml water
  • 1 tablespoon tamarind puree
  • ‚Äč250ml Ayam coconut cream

Sri Lankan Fish Curry Powder

  • 1 teaspoon black peppercorns
  • 1 teaspoon black mustard seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon fennel seeds
  • 1 teaspoon coriander seeds
  • 1 teaspoon fenugreek seeds
  • 1 cinnamon stick

Kefir Flatbread

  • 250g self-raising flour
  • 250g Table of Plenty, probiotic kefir yoghurt
  • 1 teaspoon Murray River Salt
  • Cockatoo Grove Prima extra virgin olive oil

Garlic Herb Butter

  • 5 cloves of garlic, peeled
  • 150g salted butter, softened
  • 1 cup of chopped mixed herbs (parsley, thyme, rosemary)


  1. For the garlic herb butter, place all ingredients in a food processor and process to combine. Set aside.
  2. Marinate the prawns in turmeric and season with Murray River Salt. Set aside.
  3. For the curry powder, lightly toast the whole spices, leave to cool slightly before tipping into a spice grinder and grind to a fine powder. Set aside.
  4. For the curry, place a heavy-based saucepan over a medium heat. Pour in oil and when hot, add the onions and cook at for 1-2 minutes or until softened. Add the garlic and chillies, then add the curry leaves, pandan, water and 2 tablespoons of the fish curry powder and cook for 5 minutes. Add the tamarind puree and turmeric prawns, cover with a lid and leave to simmer for 10 minutes. Stir through coconut cream.
  5. For the kefir flat breads, sift flour into a large mixing bowl, add the kefir and salt and mix with a wooden spoon until the dough comes together. Divide into 12 even pieces, roll into balls, then using a rolling pin, roll into flatbreads.
  6. Place a non-stick frypan over a high heat. Add a drizzle of olive oil and cook the flatbreads, one at a time, for 30 seconds on each side. Place on a plate and brush with garlic butter. Cover with foil and keep warm until required.
  7. Serve curry in bowls with yoghurt flatbread brushed with garlic herb butter.

Made this recipe? Take a photo and tag #thehealthycooks @thehealthycookstv on Instagram!