Malay Curry

Course : Curry
Serves: 4
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24 large sized prawns -- (700 g)
300 milliliters tinned or fresh coconut milk
2 stalks lemon grass -- (2 to 3)
18 pieces cinnamon stick
6 whole cloves
4 tablespoons oil -- (60 ml)
1 teaspoon turmeric powder -- (5 g)
6 cloves flakes -- (12 g) garlic, -- sliced fine
6 medium spring onions -- chopped
4 medium red chillies -- shredded
10 pieces curry leaves -- (optional)
1 teaspoon salt to taste
1 bunch a few fresh basil leaves -- chopped for garnishing

Preparation / Directions:

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 till 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 chillies 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.


Nutritional Information:

239 Calories (kcal); 17g Total Fat; (52% calories from fat); 2g Protein; 32g Carbohydrate; 0mg Cholesterol; 36mg Sodium

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