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Thursday, May 17, 2012

Prawn Curry With Vegetables


This prawn curry with some vegetables is cooked to serve with Kelantan's Nasi Dagang [EZ Kelantan's Nasi Dagang]  as a complete meal.   If you are a curry lover, the rice and curry should be able to satisfy your appetite.  Eat with your fingers, it should leave a nice aroma for awhile.

Ingredients
[serves 2-3]
7-8 medium to large prawns - shell intact
5-6 ladies' fingers - cut half
7-8 french beans -  break into 3 pieces
1 big onion - cut wedges
1 tomato - cut wedges
4-5 tofu puffs
1 red chilli and 1 green chilli - cut wedges [optional]
1 lemongrass - optional
1 sprig curry leaves - optional
3 tbsp oil
1 cup water 
2 tbsp yoghurt
Spice Ingredients [blend and combine]
1 large onion
2 cloves garlic
1 cm piece ginger
2 tbsp fish curry powder
1 tbsp chilli boh
1/4 tsp tumeric powder
1 tbsp ground almond

salt and sugar to taste 
 Saute spices until oil rises

Add water, bring to boil before adding vegetables and prawns

  1. Heat oil in wok, saute spice ingredients, lemongrass and curry leaves until aromatic.  Add in 1 tsp salt and sugar.  Fry until oil rises.
  2. Pour in water.  Bring it to a boil, then add in the vegetables to cook for a minute.
  3. Add in prawns and tofu puffs.  Let it boil until prawns are cooked.  Add in yoghurt.  Taste to adjust seasoning.
  4. Dish out curry once the prawns and vegetables are cooked.  Garnish with fresh mint leaves.   Serve hot with rice.

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