Prawn Curry Laksa

Various ways, various styles and various types of Curry Laksa availability. Of course. In fact, I myself I think have already shared a fair bit (Home Made Curry Mee, Curry Chicken Noodles, Malaysian Lamb Curry Noodles & Nyonya Curry Laksa). Curries by far too, what should we say? There's a huge collection and I bet you will not be short of those different kindas between in-country and out of Malaysia countries. Wouldn't you agree? If you are asking me, in my Indian house, curries are a food stealer, maybe not so much for me, but for my other half-half especially (Assam Fish Curry, Indian Chicken Curry, Lamb Kofta Curry, Devil's Curry & Vegan Potato Curry). I can go on and on about curries, then again, my point is that curry is the main highlight for this Prawn Curry Laksa. Basically, curry broth made from prawn shells and heads, and we also need some fresh prawns for assembling alongside the rest of the ingredients. I think I have told you before? Why I save prawn heads and shells (Prawn Cocktail, Fried Prawn Wantons, Grilled Spicy Prawns, Chinese Prawn Fritters & Prawn Petai Sambal)? Obviously, each time I wanna make prawn curry broth (Tamarind Prawn Curry & Prawn Mango Curry), or even for other dishes, these will be handy (Prawn Noodle Soup) and Curry Laksa can't be perfected without coconut milk (Coconut Salted Fish & Shrimp Coconut). Prawn Curry Laksa? Amazingly vibrant and will be exciting to our palates right?


Ingredients
For the broth
1 or 2 cups prawn shells or/and heads
1/2 liter water
1 tbsp dried red chili paste/blended dried chillies
1 tbsp fish curry powder - mix with water for a thick paste
1 tbsp onion paste
1/2 tbsp garlic paste
1/2 inch  belacan/shrimp paste
1 cup thick coconut milk

Other ingredients (as needed)
Noodles (any type you prefer) - blanched to soften
Fresh prawns - cleaned and de-veined - blanched in the broth
Spring onion - sliced
Red chilies - sliced
Green Chilies - sliced
Lime wedges
3 tbsp oil
Salt for taste

Method
Simmer prawn shells/heads in water to extract broth (will take about 1/2 hour).
Drain and keep aside.
Fry onion, garlic and shrimp paste in oil for about 2-3mins.
Add chili paste and curry powder.
Continue frying till oil splits.
Pour broth and season with salt.
When broth reduces to three quarter, pour in coconut milk.
Meanwhile, assemble noodles and prawns.
Pour broth over and garnish with spring onion, red chillies and green chilies.
Serve with lime while piping hot.