Kitchen by TILAH

Prawn Curry (Kari Udang)

Hello Cooks!  It is a very lovely rainy Sunday today.  Certainly a weather for lazing around and doing nothing though for some of us (me, especially), we just have to dream on. 

Because for some of us with small kids, Sunday is a full day's work.  One of my bosses, is right now distracted with playing in his own world whilst the other is in his dream world napping.  Here I am typing and about to share with you my prawn curry recipe.  So, before both my bosses wake up and come back into my world and corrupt my chain of thoughts, I shall get on with the recipe. This would be the no blending required recipe.  So it is quite a chop-chop curry.


1 kg of prawns - cleaned and preped the way you like
1 stalk lemon grass - crushed and cut into two
1 teaspoon fish seasoning spice
2 large onions - sliced
6 garlics - chopped
2 cm ginger - chopped
3 green chillies - slit into halves and cut into twos
2 tomatoes - cut into six (4 pieces of which chopped)
1 sprig of curry leaves
2 pcs tamarind peels
1/2 teacup of evaporated milk (or as much as you like)
1 glass of water
1 spoon sugar
salt to taste
1 teaspoon of ajinamoto or seasoning (optional)

(*to be mixed into a paste with water)
2 tablespoon fish curry powder
1 spoon of chilli powder


1. Heat oil in pan. Add in the lemon grass, onions, ginger and garlics. Saute for a minute.

2. Add in the fish seasoning spice and sauté for about half a minute.

3. Add in the chopped tomatoes. Saute for another half minute.

4.  Add in the curry leaves.

5. Saute for another minute.

6. Add in the curry and chilli powder paste. Continue to sauté until oil separates.

7. Once you see the oil collecting on the top of your sautéing mix, oil has separated. If you are not sure, then just keep on sautéing and do the ladle slide test or until you see more oil forming on the surface. This step is important so that your curry will not taste raw or have a herbal like taste.

8. Once oil has separated, add in the prawns.

9. Fold the prawns into the mix to coat.

10. Add in water, evaporated milk and tamarind peels. Also add in sugar, seasoning and salt to taste. Stir.

11. Add in the green chillies. Stir.

12. Add in the tomatoes. Bring to a boil.

13.  Once you see the curry starts forming tiny bubbles on the surface, the curry is near boiling.

14. Once boiled, add in the chopped coriander leaves. Fold into curry.

15. Off fire and serve.

Best eaten with white rice or pilaf and enjoy. Happy Kitchen-ing!!


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