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Malay Curry

24 large sized prawns, (700 g)
300 milliliters tinned or fresh coconut milk
2 stalks lemon grass, (2 to 3)
18 cm cinnamon
6 cloves
4 tablespoons oil, (60 ml)
1 teaspoon turmeric powder, (5 g)
6 flakes, (12 g) garlic, sliced
6 spring onions, chopped
4 red chillies, shredded
10 curry leaves, (optional)
salt to taste
a few fresh basil leaves, chopped for garnishing

Clean, shell and devein the prawns. Wash them thoroughly and dry
them. Heat the coconut milk, the lemon grass, cinnamon and cloves
in a small non-stick saucepan. Bring it to a boil and continue to
simmer for 10 minutes on low heat till slightly thickened, stirring
occasionally. Heat the oil in a large wok. Add the turmeric powder
and fry for just a few seconds, until it turns a little darker.
Add a tablespoonful of water. When it starts sizzling, add the
garlic and stir-fry for half a minute. Add the onions and red
chillies and fry well. Add the prawns and keep on stirring until
they turn pink. Add the curry leaves and transfer this mixture to
the saucepan. Simmer for 10 minutes, stirring occasionally,
gradually adding a little water should it thicken too much. Remove
and discard the lemon grass. Add salt to taste. Garnish with
basil leaves and serve with plain rice.

NOTES : For authentic Malay curries, add lemon grass.


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