I was flipping through my old handwritten recipe book last Sunday and I found an old piece of folded newsprint. I opened it and saw this beautiful pictures of prawns cooked in 3 different style by Amy Beh. I used to keep recipes by her when she writes for The Star Nook's Corner. What caught my attention was this Indonesian Style Curry Prawns. I knew I had to cook it. I would have cooked it last Sunday if I had prawns in the freezer. So when I finally bought some sea prawns , I gathered kaffir lime leaves, galanggal and curry leaves from my lil space and cooked this beautiful dish. The curry is so aromatic and so flavorful that hubby asked me to cook this dish again. It is easy to prepare and I don't mind cooking this dish again. This Indonesian style curry , you can can substitute crabs in place of prawns, it will taste good too. I am so gonna try cooking crab this style when I get some mud crabs. This is keeper for sure.
ingredients for making this Indonesian style curry prawns
saute dried prawns, curry leaves and lemongrass
with oil till fragrant
once the lemongrass , curry leaves
and dried prawns are fragrant,
add in the ground spices and
stir fry till fragrant
add coconut milk and fresh milk to the spices,
then add in the sea prawns and cooked till the gravy thicken
and the prawns are cooked....mmmm
it is so aromatic
Indonesian Style Curry Prawns - Amy Beh (Cook's Nook - 30March 2010)
Ingredients:
400 gm freshwater prawns * I used med sized sea prawns - feelers trimmed
4-5 tbsp oil
1 Kafir lime leaf - shredded
100ml thick coconut milk
50 ml fresh milk
Spice Mix (A)
2 stalks lemongrass - smashed
2 tbsp dried prawns - soaked and coarsely chopped
2 kaffir lime leaves, torn
1 stalk curry leaves
Ground spices (B)
4 shallots
2 cloves garlic
3 red chillies - seeded
5 dried chillies, soaked
1/2 tsp turmeric powder * I used fresh turmeric
2 slices galangal
1 tbsp meat curry powder- mixed with enough water into a paste
Seasoning
1 tbsp fish sauce
1 tsp sugar or to taste
1/2 anchovy stock granules
Method:
Heat oil and saute spice mix(A) until fragrant. Add ground spices (B) and fry until aromaltic and oil separates. Pour in coconut milk and fresh milk, and add the prawns and seasoning. Cover and simmer for 1-2 minutes or until prawns are cooked and the sauce thickens. Dish out and serve with a sprinkling of shredded kaffir lime leaves.
Enjoy !
