|
Ingredients
- Prawns (king size) - 600 grams
- Green chili (sliced) - 1 piece
- Tomato (quartered) - 1 piece
- Lemon grass (bruised) - 2
talks
- Onion (diced) - 1 piece
- Curry leaves - few pieces
- Cooking oil - 3 tablespoons
- Salt and sugar to taste
- coconut milk - 2 cups
- Tamarind juice - 3 tablespoons
Spices (Grind or blend to paste):
- Fresh turmeric - 1 inch
- Candlenuts (buah keras) - 3
pieces
- Belachan - 1 inch
- Shallots -8 pieces
- Garlic -2 cloves
Curry paste
- Chili paste - 2 tablespoons
- curry powder - 1 tablespoon
Method
- Rinse and trim prawns, slit
open the back and set aside.
- Heat 3 tablespoons of cooking
oil in wok, sauté ground spices and curry paste to fragrant.
- Add coconut milk and
tamarind juice and bring to boil, add prawns and all other
ingredients in and simmer for 3 minutes until prawns is cooked
and gravy thicken.
- Season with sugar and salt and
serve with rice or roti jala.
|