Malay Curry
By: Carrie Barr
Published: Saturday, December 5, 2009 - 10:48pm

Ingredients




24 prawns, large
10 ounces coconut milk
2 stalks lemon grass
7 inces cinnamon
6 cloves
4 tablespoons oil
1 teaspoon Turmeric powder
6 garlic cloves, sliced fine
6 spring onions, chopped
4 red chiles, shredded
10 curry leaves, (optional)
salt to taste
fresh basil leaves, chopped for garnishing

Preparation

1 Clean, shell and devein the prawns. Wash them thoroughly and dry them.  2 Heat the coconut milk, the lemon grass, cinnamon and cloves in a small non-stick saucepan. Bring it to a boil and continue to simmer for 10 minutes on low heat until slightly thickened, stirring occasionally.  3 Heat the oil in a large wok. Add the turmeric powder and fry for just a few seconds, until it turns a little darker. Add a tablespoonful of water. When it starts sizzling, add the garlic and stir-fry for half a minute. Add the onions and red chiles and fry well.  4 Add the prawns and keep on stirring until they turn pink. Add the curry leaves and transfer this mixture to the saucepan. 5 Simmer for 10 minutes, stirring occasionally, gradually adding a little water should it thicken too much. Remove and discard the lemon grass. Add salt to taste. Garnish with basil leaves and serve with plain rice.

About


NOTES : For authentic Malay curries, add lemon grass.