Sunday, September 5, 2010

Prawn Devil Curry

Another failure in food styling and picturing akin the Dory Fish Sambal Vegetarian Mee Hoon). I think its a bit too late to cry over spilled milk. Grrrrrr!! Can we move on to the recipe please? Yes please nava k, devil curry is a popular Eurasian/Portuguese dish. Much loved for its fiery spiciness, cooked with  chillies and elevated with Asian herbs and spices. Such a dish indeed will be akin a grand entrance mostly for special occasion, of course, every day can be an occasion if we are willing to peel and de-vein prawns. Nevertheless, if you have been under the impression that making prawn devil curry (Malaysian Indian Fish Curry, Mutton Kurma, Ikan Pari Sambal & Kampung Fried Rice) is a lengthy process, perhaps you have been conned by some of the so called chefs. The only thing you should be concern of is keeping an eye, better still, both eyes on the prawns. Overcook, and they will shrink and become rubbery. Under cooked, you will be acclaimed as devilish devil by those who tasted raw prawns. Otherwise, have no fear, believe in nava k's recipe, go ahead, make and let me know how Prawn Devil Curry fared.

1/2 kg prawns (de-vein, remove shell but leave the tail intact)

Spice paste (to ground/blend)
5 fresh red chillies
3 bird eye chillies (optional)
5 shallots
1 inch ginger
5 pips garlic
1 tbsp coriander seeds
1/2 inch fresh turmeric
30g cashew nuts (or kas kas/poppy seeds or almonds)
Other Ingredients:
1 large onion - sliced
1 tsp crushed mustard seeds
1 tbsp vinegar
1 tbsp Worcestershire sauce
3 sprigs coriander leaves - sliced
1/2 cup canola oil
Salt for taste

When oil is heated, saute onion.
Add  spice paste, fry over low heat till aromatic and oil splits. .
Add prawns, season with salt.
Stir and simmer, to cook prawns. 
Combine in crushed mustard seeds, vinegar, Worcestershire sauce and coriander leaves.
Stir and dish out.

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