400g prawns - de-vein and leave the tail on
1 medium size (about 200g) mango - slice into long medium size pieces with the skin on
10g (a small ball) tamarind/asam - mix with some water to extract juice
1/4 cup oil
Salt for taste
Curry paste (blend/ground)
6-8 dried red chillies
1 tsp black pepper seeds
1 tsp cumin seeds
1 tsp fennel seeds
1 inch ginger
1 inch fresh turmeric
1/2 inch roasted belacan/shrimp paste
When oil is heated, fry curry paste till aromatic and oil splits.
Add 1/2 litre of water, tamarind juice and season with salt.
Stir to combine and let it simmer.
Once heated through, add prawns and mango.
Simmer to cook both.
(Note: watch over so that prawns are not over cooked)
Remove from heat.
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