Recipe Ingredient
- 500g large prawns
- 1 onion, cut into wedges
- 1 tbsp frozen green peas
- 1 potato, parboiled until cooked and cubed
- 2 tbsp tomato paste
- 3-4 tbsp oil
- 250ml water
- (A)
- 3cm cinnamon stick
- 3 cloves
- 1 stalk lemon grass, smashed
- 1 stalk curry leaves
- Ground spices (B)
- 5 fresh red chillies
- 3 dried red chillies, soaked
- 6 shallots
- 3 cloves garlic
- 2cm knob ginger
- 1 tbsp coriander powder
- 1 tsp cumin powder
- Seasoning
- 1 tsp salt
- 1 tbsp sugar
- 1/2 tsp chicken stock granules
Instructions
- Sprinkle a little salt over the prawns and deep-fry till half-cooked. Set aside.
- Heat oil in a wok, add in (A) and ground ingredients (B). Sauté until fragrant. Add onion and tomato paste. Fry for 1-2 minutes. Pour in water and bring to a boil. Reduce the heat and simmer for 2-3 minutes.
- Add potatoes, green peas, prawns and seasoning and cook for an extra minute until gravy is thick. Dish out and serve immediately.
