Prawns curry is my all time favourite. The natural sweetness and flavour of prawns blend really well with curry spices. I left the prawn shell intact because they are packed with flavours.
Since, I have some leftover cabbage, I throw them into the prawn curry as well. Long bean is a must for my seafood curry because my wife love it very much! In order to reduce the spiciness of the premixed curry spices, I add a tablespoon of serbuk ketumbar (coriander powder) to the curry. My little 5 year old loves curry but it must not be too spicy or else he won't take it.
Here is my Curry Prawns and Long Beans Recipe.....
Prawns, medium size, 500 gms
Onions, 2 pcs. blended
Garlic, 5 cloves, blended
Ginger, 1 small piece, blended with garlic and onions
Lemon grass, 1 pc, blended with onions, garlic, ginger
Curry powder, 3 tablespoons, mix with water into a paste
Coriander powder, 1 tablespoons, mix with curry paste
Curry leaves, 3 stalks (optional)
Cabbage, 4 to 5 leaves or more
Long Beans, 5 pcs, cut into 1 " length
Coconut milk or cream, 1 cup
Salt to taste
Lemon juice, 1 tablespoon
Heat up wok and put in around 4 tablespoons of vegetable oil. Saute blended onions, garlic, ginger and lemon grass until fragrant. Add in the curry and coriander paste. Fry for a short while and add in the curry leaves. Throw in the long beans and cabbage. Add coconut milk and bring to a boil. It the mixture is too thick, add in some water. Put in the prawns, salt to taste and lemon juice. Cook for a short while because prawns cooked easily and they will remain tender when not overcooked. Your "Curry Prawns with Cabbage and Long Beans" dish is ready!