MALAYSIAN PRAWN CURRY

 

Malaysian Prawn Curry

Ingredients:

- For the curry paste:

  - 3 dried red chilies, soaked in warm water until soft

  - 3 fresh red chilies, chopped

  - 1 medium onion, chopped

  - 3 cloves garlic, chopped

  - 1-inch piece of ginger, chopped

  - 1 stalk lemongrass (white part only), chopped

  - 1 teaspoon shrimp paste (belacan)

- For the curry:

  - 1 lb (450 g) prawns, peeled and deveined

  - 2 medium potatoes, peeled and cut into cubes

  - 1 medium onion, sliced

  - 1 cup coconut milk

  - 1 cup water or seafood broth

  - 2 tablespoons vegetable oil

  - 1 teaspoon turmeric powder

  - 1 teaspoon coriander powder

  - 1 teaspoon cumin powder

  - 2 tablespoons tamarind paste

  - 1 tablespoon sugar

  - Salt to taste

  - Fresh cilantro leaves, chopped (for garnish)

Instructions:

1. Prepare the curry paste:

   - In a blender or food processor, combine the soaked dried red chilies, fresh red chilies, chopped onion, garlic, ginger, lemongrass, and shrimp paste. Blend until you get a smooth paste. Add a little water if necessary to help with the blending.

2. Cook the curry paste:

   - Heat the vegetable oil in a large pot over medium heat. Add the curry paste and sauté for about 5-7 minutes, or until the oil separates from the paste and it becomes fragrant.

3. Add the spices and vegetables:

   - Add the turmeric powder, coriander powder, and cumin powder to the pot. Stir well to combine with the paste.

   - Add the cubed potatoes and sliced onion. Stir to coat them with the spice mixture.

4. Cook the vegetables:

   - Pour in the water or seafood broth and bring to a boil. Reduce the heat and let it simmer for about 15 minutes, or until the potatoes are almost tender.

5. Add the prawns and coconut milk:

   - Add the prawns to the pot and stir well.

   - Pour in the coconut milk, tamarind paste, and sugar. Stir to combine everything.

6. Simmer the curry:

   - Let the curry simmer for about 5-7 minutes, or until the prawns are cooked through and the potatoes are tender. The prawns should be pink and opaque.

   - Taste and adjust the seasoning with salt if needed.

7. Garnish and serve:

   - Garnish the Malaysian Prawn Curry with fresh cilantro leaves.

   - Serve hot with steamed jasmine rice or roti.