Malay curry

Yield: 4 servings

Measure Ingredient
24 larges Sized prawns
300 millilitres Tinned or fresh coconut milk
2 \N Stalks lemon grass; (2 to 3)
18 \N Cm cinnamon
6 \N Cloves
4 tablespoons Oil
1 teaspoon Turmeric powder
6 \N Flakes; (12 g) garlic,
\N \N ; sliced fine
6 \N Spring onions; chopped
4 \N Red chiles; shredded
10 \N Curry leaves; (optional)
\N \N Salt to taste
\N \N A few fresh basil leaves; chopped for
\N \N ; garnishing

Clean, shell and devein the prawns. Wash them thoroughly and dry them. 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. 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. Add the prawns and keep on stirring until they turn pink. Add the curry leaves and transfer this mixture to the saucepan.

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.

NOTES : For authentic Malay curries, add lemon grass.

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