Thursday, February 3, 2011

Tamarind Prawn Curry

Where shall I begin today? Shall I start with my favourite tagline to Prawns? The standard tagline which by far is, I hate cleaning prawns (Prawn Devil Curry)? Better don't I think. No point repeating, no need, lemme get to this recipe for the day. Tamarind in English, in our local Malay dialog tamarind is known as assam. Sourness for the sour punch I can't let go off (Assam Curry Fish, Penang Assam Laksa & Fried Kembung Assam Sauce). Tamarind is basically tamarind, but it does do one hack of a difference for, if not all, for some curries (Malaysian Indian Fish Curry). You bet. Alright, enough said I suppose on both, tamarind and prawns (Sambal Udang/Prawn Sambal, Fried Mee, Penang Prawn MeeHokkien Mee), lets get down to the recipe and the taste of Tamarind Prawn Curry. Succulent, juicy prawns in a thick tangy (Assam Curry Fish) gravy and sensationally blown apart by curry leaves aroma. 

200g prawns (de-vein and leave the tail on)
1 tsp turmeric/kunyit powder
1 1/2 tbsp thick assam/tamarind juice (or as needed)
4 tbsp oil
3 sprigs curry leaves
Salt for taste
1/2 litre of water

For curry paste (blend/ground)
4 fresh red chillies
1 large tomato
1 large onion
5 pips garlic
1/2 tbsp black pepper seeds (more or less)

Mix prawns with turmeric.
Heat oil and when heated, fry prawns until pink or half cooked.
Remove and keep aside.
Into the same oil, add curry paste.
Fry till aromatic and oil splits.
Pour water and tamarind juice, stir and simmer till heated through.
Add prawns and curry leaves.
Stir and simmer just on time to fully cook prawns.
Remove from heat.

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  1. ah...your dishes r similar to south Indian food style i love it


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