Curry Prawns

This is a delicious curry in which the prawns is flavored with spices and curry leaf, a specialty in Malaysian local curries. I serve this with nasi kunyit.

Ingredients:

400gms prawns, deveined, washed and drained

1 small red onion, sliced thinly

2 tsp. garlic, minced

¾ cups coconut milk

2 sprigs curry leaves (murraya koenigii)

oil for cooking

Spices: mix to form a smooth paste

1 tsp. turmeric

1 tsp. chilli powder

2 tsp. cumin powder

1 tsp. galangar powder

2 tsp. tomato paste

1½ Tbsp. coriander powder

½ tsp. fennel powder

2 Tbsp. water

Method:

1. In a frying pan, heat 2 tablepsoons of oil and fry onion and garlic until soft and fragrant. Stir in the spices and fry on low heat until oil exudes and separates from the paste (add a little more oil if necessary), for about 5-10 minutes.

2. Add the prawns and stir fry for another 5 minutes, then add coconut milk, curry leaves. Simmer to cook prawns and season to taste. Serve hot with rice.