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Black Pepper Curry Leaf

One of Peter’s signature restaurant sauces inspired by the flavours of Sri Lanka. Perfect served over crab, prawns and lobster. Great when used as a stir-fry sauce, with your favourite ingredients.

Grilled Prawns with Black Pepper and Curry Leaf Sauce

Prawns with Black pepper Curry leaf


Serves 4

Prep time: 10 mins

Cooking time: 10 mins


50 ml Vegetable oil

Curry leaves (optional)

½ bottle of Peter Kuruvita black pepper and curry leaf sauce

10-12 Large green king Prawns



Rice (to serve)


1 Ruby Red Grapefruit

1 med Spanish onion, finely sliced


Freshly grated coconut – Reconstituted Dessicated coconut can be used

2 long Red chillies, seeds removed and julienned

1 sprig Curry leaves (optional)


  1. Shell, devein and wash the prawns. Remove the small spike between the two tail fins. Set to one side.
  2. Make the garnish (see below)
  3. Season the prawns with salt and pepper and toss to coat.
  4. Heat the oil in a wok over high heat. Once the oil reaches smoking point, add the prawns one by one.
  5. Fry for 3-5 mins until prawns are just-cooked in the centre, making sure the oil remains hot enough to avoid “boiling” the prawns in the oil.
  6. Remove prawns from the pan and place into a bowl.
  7. Gently warm Black Pepper and Curry Leaf sauce in a pan
  8. Simply toss prawns in the warm sauce and serve in a bowl with steamed rice and the garnish on the side.

To make the garnish

  1. Heat the oil in a pan. Once hot, add the red onion and fry until browned and crisp. Fry Curry leaves until crisp. Remove from heat, drain and leave to cool.
  2. Cut out segments of the ruby red grapefruit.
  3. Mix the coconut, onion, curry leaves, grapefruit & chilli together.