Prawn Curry Mee

From one extreme to the other - that far it has been with different types of curry mee (home made curry mee, curry mee vegetarian and nyonya curry laksa). 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. As the name of this curry mee implies, prawn, its shells and coconut milk are the main elements for the 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.

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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