Malaysian Prawn Curry

I have been collecting some spices for the past months. Here, there are fennel seeds, ground coriander, ground cumin, ground cinnamon and curry leaves.

~~

Then, a Malaysian curry spice mix bought at a local Asian market.

~~

All it needs are some very basic ingredients and meat. When the oil is hot, in goes the selection of spices to fry for 1 minute . Then toss in sliced onions, sliced tomatoes and fresh chillies to sweat for 5 minutes.

~~

When the ingredients are fried in hot oil until fragrant, toss in curry spice mix and curry leaves to stir in for another 5 minutes. See the how the curry paste is forming nicely here.

~~

After that, add in 500ml of water and then potatoes to cook for 18 minutes with the lid on. When the potatoes are tender, add in prawns to stir in for just 5 minutes.

~~

When the prawns are coloured and firm, serve it hot with a bowl of rice or baguette cut into bite sizes. Yummy.

~~

Also, this is a rather healthy curry, no coconut milk, not a drop of butter used. And you still get all the aroma and richness from a  curry with a kick on the taste bud.

Ingredients (Serve 6)

• 500 g of fresh potatoes, cut into bite size
• 75 g of curry spice mix
• 5 g each of the ground cinnamon, ground cumin, ground coriander, curry leaves and fennel seeds
• 350 g of prawns, leave the shell in tact
• 500 ml of water
• 150 ml of vegetable oil
• 2 medium onions, sliced
• 3 medium tomatoes
• 3 cloves of garlic, chopped
• 1 slice of fresh ginger of 2 mm thick, chopped
• 1 fresh chilli (optional), split open and cut in 3 cm length