Prawn Curry Mee

From one extreme to the other - that far or this far I have come with various types of curry mee, curry laksa and curries (Instant Asam Laksa, Simple Mutton Curry, Mango Pepper Fish Curry & Indian Fish Curry). Interesting isn't it how we push ourselves beyond what we can achieve even in our kitchen? I know. Food must be interesting as well, not only sex? Oppsie! Keeping it going, I mean keeping my food senses going will always be my life time goal, actually, in whatever I do, though admittedly I do fall, fumble, cry and get heart sick. Pretty much what each of us go through, whether we are poor, we are in the average income bracket or we are rich and famous. 


Food too had failed me, nevertheless, failed dishes will never be posted in Nava K. Cheating by just showing amazing mind blowing visuals but cannot be replicated has never been my motto. This Prawn Curry Mee is sincerely classified as a winner, for me and for those who will be giving a go to this Malaysian favorite one bowl wholesome and mouth watering dish (Prawn Curry Laksa, Asam Laksa Lemak, Belacan Prawn Fried Rice, Sambal Tempeh Bilis, Ikan Masak Serai Kicap & Ayam Pongteh). An elaborated curry mee is about a whole lot of ingredients whereas sometimes I prefer a simplified version - just a couple of easily available ingredients bought from neighbourhood stores (Lamb Curry Noodles, Home Made Curry Mee & Curry Mee Vegetarian). As the name of this curry mee implies, prawn (Long Beans Prawn Coconut Sauce, Butter Prawns, Lemongrass Prawn Curry & Chinese Cabbage Prawn), its shells and coconut milk are the main elements for this creamy aromatic curry topped with crispy fried prawns.    

Ingredients

1 cup prawn shells/heads

6-8 fresh prawns - de-vein, leave the tail on and pat dry.u

1 cup thick coconut milk

1-2 pieces dried tamarind/asam keping (can replace with tamarind juice)
Tofu pok or white tofu - cut into pieces

1/4 cup oil

Salt for taste

For the curry paste

1 tbsp plain chilli powder (or as needed)

1 tbsp fish curry powder (or as needed)

1 tsp garlic paste

1 tsp ginger paste

2 tsp onion paste

** Mix all together

For assembling (as needed)

Noodles - blanched to soften

Coriander leaves - sliced

Method

Simmer prawn shells/heads with 1 litre of water for the stock.

Drain and keep the stock aside.

Season prawns with salt and fry in oil till crispy.

Remove and keep aside.

In the same oil, fry curry paste till aromatic and oil splits.

Pour in stock, add tamarind, season with salt and continue to simmer.

When stock starts to boil, pour coconut milk and add tofu.

Simmer for another 1-2 mins.

Meanwhile assemble noodles with fried prawns and coriander leaves.

Pour gravy/curry over and serve immediately.

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