Curry Kapitan Prawns
750g large prawns
1 tomato, quartered
1 green chilli, seeded and cut into big slanting slices
3 tbsp oil
1 onion, diced
2 stalks lemon grass, lightly smashed
1 stalk curry leaf
2cm piece fresh turmeric
3 candlenuts (buah keras)
½ tsp belacan granules
3 cloves garlic
2 tbsp chilli boh
1 tbsp fish curry powder
½ cup thick coconut milk
1 cup thin coconut milk
Juice of 1 large lime
Sugar and salt to taste
Trim prawns and cut a slit at the back of prawns. Set aside.
Heat oil in a microwave-safe casserole, fry onion, lemon grass, curry leaves and ground ingredients, uncovered on
Power High for 2 to 3 minutes. Add a little thick coconut milk and stir well once in between frying.
Pour in thin coconut milk and cook uncovered on Power Medium High for 6 to 7 minutes.
Add prawns and remaining thick coconut milk, tomato and green chilli. Cook on Power Medium High, covered for 4
to 5 minutes. When curry boils, add lime juice and seasoning to taste.
Serve curry with rice or roti jala.