Tuesday, October 22, 2013

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.    

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

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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  1. Very yummy curry mee! You know sometimes when I craved for curry mee, I can have it almost every day continuous for few weeks!!! Crazy isn't it? hahaha

  2. Missed your colorful & tempting pics Nava last ten days. Hope u are good.

    Btw prawn curry looks yum

  3. I saw "prawn" and had to come running!;) Love the presentation and I know they taste wonderful! On my to-do list now!

  4. I heart this. Yumz .....just gimme the curry and the bihun . No need ingredients also I don't mind

  5. color looks so vibrant. as always love your clicks. very finger licking dish.

  6. Although I am a vegetarian but your non veg dishes look so good that I feel like eating them direct from computer screen...
    the pics of this one are too good, ur a very talanted photographer..
    don't forget to enter my mognon mignon sunglasses giveaway.

  7. Lovely colorful curry .yea I have prawns .So got to try this.

  8. Hey Nava, this is something new to me. I am sure it must be tasting awsome. Will try this out for sure in the coming days. Can prawns can be substituted with chicken??

  9. Priya - yes, chicken is possible and if you like, replace prawn stock with chicken stock too.

  10. My husband loves prawns and this looks so yummy

  11. omg!! hard dish to execute! You family is so lucky!

  12. Wow, this prawns in curry looks fabulous...somehow I do not enough prawns with curry, most of the time chicken...thank you so much for the inspiration Nava.
    Thank you so much for the compassionate words, you cannot imagine how encouraged I feel...yes, I will try to transfer all the post to the new site...
    Again, thank you so much for your kind words.
    Enjoy your week my dear :D

  13. Beautiful clicks.. Very colourful dish..

  14. One finger licking curry, very colorful and tempting...

  15. Nava, one thing that i like about your recipes is the color of the curry. What is the secret? When I tried the Assam pedas my color was not pretty as your curry. Really love this one, too with coconut milk.

  16. Oh simply loved the pictures.. Feel so real. Delicious :)

  17. Wow NK .. Prawns is one of my favorite .asusual photographs are great

  18. gorgeous presentation..great recipe for prawn loveers

  19. Ahh, now I'm craving for curry noodles. You did a great job in coveying the mouth watering taste of this dish through pictures :)

  20. What amazing recipe Nava, the coclor of the dish make my mouthwatering,this is a type of my foods that I will never had enogh,I love prawns,welldone !!

  21. one of my favorite especially when it comes with kerang.

  22. Delicious....................i m drooling all over it!!

  23. The creamy curry looks super. Would like to taste it.


  24. The colour and flavour of this curry is quite fantastic :D

    Choc Chip Uru

  25. Very beautiful clicks nava, Looks delicious . I too love prawns

  26. Gorgeous curry! I can almost inhale the aromas coming from that table. And yes, coconut milk...there is no substitute. I would love to make this for my guests over the weekend.

  27. Awesoem you have platted it so well.

  28. No one can says no to mee curry. Its ways a great dish to have! I want to try this quick simple version.

  29. Absolutely loved the curry its colour so yum

  30. Im drooling here..this is super tempting


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