Monday, March 24, 2008

Prawn Curry Kapitan

I got this recipe from My Kitchen Snippet and loved it! Iv also made this a few times for my friends since its actually one of the easiest yummy dish to make. Iv changed/add the ingredients a little bit to suit my own taste.

Prawn Curry Kapitan

Blended ingredients: (Kapitan paste)

3 garlic
3 shallots
3 candlenuts (you can also use almonds)
1 tbsp of turmeric powder
1 tablespoon of curry powder
1" fresh ginger
2 red chilis or 2-3 thai chilis
1 stalk of lemon grass (i used 1 tablespoon frozen grated lemongrass)


1 pound of prawns - cleaned and de-veined (I used udang galah)
2 tomatoes - quartered
1 eggplant (optional)
10 ladyfinger (optional)
3-4 tablespoon of vegetable oil
6 curry leaves
1 cup of coconut milk
sugar and salt to taste

1. In a medium size pot, heat the oil and stir-fry the kapitan paste and curry leaves until fragrant.

2. Add the prawns and stir for a minute followed by the coconut milk. Continue stirring for another 2-3 minutes.

3. Add the rest of the ingredients, stirring occasionally for another 2-3 minutes.

4. Served with a plate of warm rice and sambal belacan. ;)


funnyaccent said...

The prawn curry looks scrumptious.After a couple days and reheat a couple of times too, it will be superscrumptious to have ciabatta bread dipped into thicker curry.

Salt N Turmeric said...

Betul tu Kak. A few days old curry always taste better! ;)