Recipe: Curry Prawns

750g large prawns

1 tomato, quartered

1 green chilli, seeded and cut into big slanting slices

3 tbsp oil

1 onion, diced

2 stalks lemon grass, lightly smashed

1 stalk curry leaf

Grind

2cm piece fresh turmeric

3 candlenuts (buah keras)

½ tsp belacan granules

10 shallots

3 cloves garlic

Combine with:

2 tbsp chilli boh

1 tbsp fish curry powder

½ cup thick coconut milk

1 cup thin coconut milk

Juice of 1 large lime

Seasoning

Sugar and salt to taste

Method:

Trim prawns and cut a slit at the back of prawns. Set aside.

Heat oil in a microwave-safe casserole, fry onion, lemon grass, curry leaves and ground ingredients, uncovered on Power High for 2 to 3 minutes. Add a little thick coconut milk and stir well once in between frying.

Pour in thin coconut milk and cook uncovered on Power Medium High for 6 to 7 minutes.

Add prawns and remaining thick coconut milk, tomato and green chilli. Cook on Power Medium High, covered for 4 to 5 minutes. When curry boils, add lime juice and seasoning to taste.

Serve curry with rice or roti jala.

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