Tuesday, April 20, 2010

Home Made Curry Mee

While I'm a new freebie to the blogging world, I have been cooking for my family for as long as I can remember. But you know what? Always the same dishes repeated over and over. Easy way out instead of trying new recipes. Not any more. I now am more adventurous when it comes to cooking. Here's my first attempt of a noodle dish. This curry mee - vibrant spicy curry with yellow noodles, prawn, cockle, fish ball, fish cakes and garnished with spring onion.

For curry 
1 cup thick coconut milk
1/2 tbsp onion paste
1/tsp ginger paste
1 tsp garlic paste
1 1/2 tbsp dried chilli paste (or as needed)
1 tsp coriander powder
1 tsp cumin powder
1 tsp fennel powder
1  inch lengkuas/galangal - smashed
1 serai/lemongras - smashed
(** Combine all the ingredients except for coconut milk in a bowl)
1 1/2 litres prawn stock (simmer prawn head and shells to extract or use other type)
1/4 cup oil
Salt for taste

To assemble (estimates - more or less)
1/2 packet yellow mee -blanch to soften
10 fresh prawns
1 handful cockles/kerang (blanch and remove shells)
5 to 6 fish balls
1/2 fish cake (sliced thinly)
2 to 3 boiled eggs - (cut into two)
1 packet tofu pok (cut into two)
2 stalks spring onion (sliced thinly)

Heat oil and fry curry paste over low heat till aromatic and oil splits
Pour prawn stock and season with salt.
Blanch fresh prawns inside; remove and keep aside
When heated through, pour coconut milk.
Add noodles in a bowl and assemble with the rest of the ingredients.
Pour curry over and serve.
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  1. hi... can i change coconut milk to normal powder milk?

  2. Hi Anonymous,

    You can if you like but I have to be honest that I have never tried before.


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