Creamy Prawn Curry with Kaduk Leave (Piper Sarmentosum)
Ingredients
5 tbsp coconut oil
4 tsp mixed herbs with fenugreek
8 stalks curry leaves, remove the stalks
500g tiger prawns
1 can MARIGOLD Evaporated Filled Milk
2 tsp sugar
1 tbsp fine sea salt
30 Kaduk Leaves
1 Kaduk Leaves, thinly sliced (for garnishing)
1 lime
Curry Paste
2 tomato large size (300g)
2 shallots (300g)
12 garlics (80g)
5 bird's eye chilli
1½ tbsp chilli powder
2-inch ginger (40g)
4 tbsp fish curry powder
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Combined all curry paste ingredients and blend until smooth.
Heat oil in a pot at medium heat. Put in the mixed herbs, curry leaves, and stir for 1 minute or until fragrant.
Add in the curry paste. Stir-fry the curry paste until oil separate and fragrant for 15 minutes.
Add in the prawns and cook for few minutes.
Pour MARIGOLD Evaporated Filled Milk. Season it with salt and sugar. Stir well.
Lastly, add in kaduk leaves and cook it until the leave is soft.
Garnish the dishes with the sliced kaduk leaves and lime juice.
Mixed herbs with fenugreek (fenugreek seeds, cumin seeds, mustard seeds and urad dal beans) is available in supermarkets and Indian grocery stores.
