• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Easy

Recipe Description

Chef Zul is the Malay sous chef at the Makan Kitchen, DoubleTree by Hilton Kuala Lumpur

Recipe Ingredient

  • 100ml cooking oil
  • 1kg prawns
  • 5g fenugreek seed
  • 5g mustard seed
  • 5g curry leaves
  • 5g dried chilli
  • 300g chopped onion
  • 10g chopped green chilli
  • 10g tomato
  • 30g turmeric powder
  • 20g coriander powder
  • 20ml water
  • 15ml yogurt
  • 150ml coconut milk
  • 5ml coconut oil
  • 10g coriander leaves
  • Salt and sugar
  • (A) Ground spices (combined):
  • 15g garlic
  • 15g ginger


  1. Heat the cooking oil in a pot.
  2. Sauté all the spices (fenugreek and mustard seeds), dried chilli and curry leaves.
  3. Add the ground onion, green chilli and garlic to the pot.
  4. Add the tomatoes.
  5. Add the turmeric and coriander powder, then sauté.
  6. Add water and stir gently until it simmers, then add the coconut milk and yogurt. Stir.
  7. After 30 seconds, add the prawns and cook for 10 minutes.
  8. Sprinkle some coconut oil into the curry with salt and sugar until you get the perfect taste.
  9. Garnish with coriander leaves before serving.

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