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
Instructions
- 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.
- 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.
