Indonesian Prawn Curry

 Indonesian Prawn Curry does not refer to the origin of the seafood but rather the taste. This is a very popular dish in Malaysia which I am eager to recreate in my kitchen in UK.

Ingredients:

• 600g prawns, with shells on and legs trimmed. However you can also use peeled raw prawns
• 1 medium size onion, cut into wedges
• 5-8 shallots
• 3 garlic
• 2 red chillies
• ½ tsp turmeric powder
• 3 buah keras (candlenuts in English)
• 1 tsp belacan 
• 1 tbsp Meat Curry Powder
• 2 lemongrass, white part only, bruised
• 2 stalks curry leaves, removed the stalk
• 200ml evaporated milk or coconut milk
• sugar, to taste
• 150ml water
• 3 tbsp cooking oil

Method:

Blend shallots, garlic, chillies, turmeric, buah keras, and belacan together in a food processor until they become a fine paste. This is the rempah or spice mixture.

Heat wok or claypot with the 1 tbsp cooking oil and toss in the onion wedges until some parts are browned and onions are translucent yet retain crunchiness. Set aside for later use.

Add 2 tbsp oil and fry the spice mixture and lemongrass until glistening and fragrant over medium heat. Add curry powder and half the curry leaves and fry until oil surfaces.

Add the 150ml water and turn up the heat to bring to a fast boil then lower heat and let it simmer for 5 minutes. Season with chicken stock (if use) and salt to taste.

Turn up the heat and bring gravy to a rolling boil before adding the prawns, boil until prawns are almost cooked through. 

Reduce heat before adding evaporated milk (to prevent curdling) to the gravy consistency you like. taste and adjust final seasoning.

Add the fried onion wedges and curry leaves and give it a quick stir. Turn off heat and serve with steamed rice.