Rall Curry And Paruppu



20 min


60 min


2-4 people

Rall Curry And Paruppu

(Photo: TPOC's Cooking With Trans People of Colour)

A Sri Lankan dish that has a long history to Tamil people, but with many versions within South India. This recipe was written by Angel Glady, as part of the Cooking with Trans People of Colour cookbook.

Rall Curry

  • 2 lbs. shrimp , cleaned
  • 1 medium onion , diced
  • 3-4 garlic cloves
  • 1/4 tsp ground ginger
  • 1/4 tsp cumin
  • 1/4 tsp fennel
  • 1/4 tsp paprika
  • 2 tsp tomato paste
  • salt , to taste
  • 1 1/2 tsp vegetable oil
  • 1/4 tsp turmeric


  • 1 onion , chopped finely
  • 1/2 tsp cumin
  • 2 tomatoes , chopped finely
  • salt , to taste
  • 3/4 garlic cloves , chopped finely
  • 1/2 tsp turmeric


Rall Curry

  1. Heat the oil in a pan and fry the cumin and fennel.
  2. Once it’s fried, add finely chopped garlic and onion and fry until brown.
  3. Add turmeric powder and tomato paste and stir for a bit.
  4. Add cleaned shrimp, pour 90ml water and close and cook for 10 mins.
  5. Open to stir, and then cook for another 5 mins.
  6. Add salt according to taste and serve.


  1. Clean the lentils and add 1:2 water.
  2. Boil lentils in 2 cups of water on medium heat until tender.
  3. Cook with garlic, onion, cumin, turmeric powder and tomato for 30min.
  4. Garnish with fried cumin, onion and garlic and serve.

Kitchen tip

Both dishes can be served with Indian plain, garlic or butter naan, chapati, or paratha.


Reprinted with permission from Cooking With Trans People of Colour by Trans People of Colour, copyright © 2021. Published by The 519 Community Centre .