Indian Muslim cuisine is a unique blend of the two cultures. In this recipe, prawns are curried with Indian spices (chili and cumin) and Malay herbs (lemon grass and tamarind).
Ingredients: (Serves 4-6)
- 1 kg/2lb 3 oz king prawns (jumbo shrimps)
- 6 shallots, or 2 medium brown onions, peeled
- 5 cloves garlic, peeled
- 125 ml/4 fl oz/1½ cup cooking oil
- ½ teaspoon cumin seeds
- 1 teaspoon ground turmeric
- ½ tablespoon chilli powder
- 1 stalk curry leaves, leaves plucked
- 1 tablespoon dark soy sauce
- Salt to taste
- 1 tablespoon tamarind pulp, mixed with 250 ml (8 fl oz /1 cup) water and strained
- Sugar to taste
Method:
Trim heads and legs off prawns, leaving shells and tails intact. Make a cut through shells and devein prawns.This will also allow gravy to penetrate.
Blend shallots or onions and garlic into a paste. If onions were used, squeeze juice from blended paste and reserve.
Heat oil in a wok and stir-fry cumin seeds lightly. Add blended paste, ground turmeric, chilli powder and curry leaves. Stir well. Increase heat and add prawns. Stir quickly to mix ingredients and cook prawns.
Add dark soy sauce and salt. When mixtures comes to the boil, add tamarind liquid, reserved juice (optional) and sugar to taste. Stir and simmer to reduce liquid and allow prawns to absorb gravy.
Remove from heat and garnish as desired.
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