• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Normal

Recipe Ingredient

  • 300g prawns, trimmed
  • 200g squids, cleaned
  • 1 red chilli, seeded and sliced
  • 2 stalks curry leaves
  • 1 tsp mustard seeds (biji sawi)
  • 2 slices galangal, lightly bruised
  • 2 stalks lemon grass, lightly bruised
  • 4-5 Tbsp oil
  • 1 onion, cut into wedges
  • 120ml water
  • 100ml coconut milk
  • Combined ground spices (A)
  • 5 fresh red chillies
  • 20g dried chillies, soaked
  • 100g shallots
  • 3 Tbsp fish curry powder
  • 1 Tbsp grated ginger
  • Seasoning
  • ½-¾ tsp salt, or to taste
  • 1 tsp ikan bilis stock granules
  • ½ tsp sugar or to taste


  1. Heat oil in a pan and fry mustard seeds until they start to pop. Add chilli, onion, curry leaves, lemon grass, galangal and combined ground spices (A). Sauté until fragrant and oil separates.
  2. Put in prawns and water and stir-fry until prawns turn red. Add in squids and coconut milk and add seasoning to taste. Fry until gravy is thick. Dish out and serve immediately.
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