Recipe Ingredient
- 1kg large prawns - shelled leaving tails intact
- 10 shallots
- 5 cloves garlic
- 2cm piece ginger
- 1 tbsp chilli paste
- 1 tbsp fish curry powder
- 2-3 tbsp oil
- 1 stalk curry leaves
- 1 onion, chopped
- 1 tomato, chopped
- Seasoning:
- 1/2 tsp salt
- o sugar to taste
- 1/2 tsp fish stock granules
- Dash of pepper
- 1/2 cup tamarind juice (squeezed out from about one tablespoon pulp mixed with just enough water)
- 1-2 tbsp thick coconut milk
Instructions
- Heat oil in a wok, fry ground ingredients, curry leaves and onion until fragrant.
- Add tomatoes and fry for one to two minutes. Stir in prawns and tamarind juice. Cook until prawns change colour.
- Lower the heat and add coconut milk. Stir and cook until oil rises to the surface. Dish out and serve garnished with spring onion curls.
