Recipe Ingredient
- 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
Instructions
- 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 two to three 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 six to seven minutes.
- Add prawns and remaining thick coconut milk, tomato and green chilli. Cook on power medium high, covered for four to five minutes. When curry boils, add lime juice and seasoning to taste.
- Serve curry with rice or roti jala.