INDONESIAN PRAWN CURRY

      Indonesian Prawn Curry is a fabulous dish, filled with flavours and spices, originally from Java, Indonesia.  It's one of the benchmark dishes famous not only in Indonesia but also in Malaysia and Singapore as well.
     This authentic recipe is one of the easiest dishes and can be made within minutes.

Cuisine : Javanese, Indonesian (South East Asian)
Course : Side Dish 
Spice Level : Medium
Difficulty : Medium
Serves : 3-4
Author : SM

Preparation Time : 20 - 30 Minutes
Cooking Time :  20 - 30 Minutes

INGREDIENTS :

Prawns - 300 gms
Oil - 4 Tbspns
Kaffir Lime Leaf - 1 Leaf
Thick Coconut Milk -  100 ml

Seasoning :

Anchovy/ Chicken Stock Granules   - ½ Tspn
Fish Sauce - 1 Tbspn
Salt - To Taste
Sugar - a Pinch

For Spice Mix :

Lemon Grass - 2 stalks
Dried Prawns - 2 tbsp
Kaffir Lime Leaves - 2 leaves
Curry Leaves - 1 Sprig

To Grind :

Shallots- 4 Nos.
Garlic - 2 Cloves
Belacan /Dry Shrimp Paste
Turmeric Root  - a Small Piece
Red Chillies ( Bird's Eye Chilli) - 3 Nos.
Dry Red Chillies - 3 Nos.
Galangal - 2 Slices
Mutton Masala - 1 Tbspn
Buah Keras / Candle Nuts - 2 Nos.

METHOD :

• Soak the Dry Chillies in hot water for 15 minutes.(can de seed them, if you prefer the curry to be less spicy)
• Dry toast belacan and candle nuts until fragrant for few minutes.
• Grind all the ingredients mentioned under 'To Grind' along with the soaked dry chillies, to a smooth paste.
• Trim and Crush the lemon grass.
• Soak the dried prawns in hot water and chop them into tiny pieces.
• Heat oil and add all the ingredients mentioned under 'The Spice Mix and sauté them until fragrant.
• Add the ground paste and sauté them until aromatic and oil separate from the paste.
• Pour the coconut milk and boil it on a low flame.  
• Add the Prawns and the ingredients mentioned under 'Seasonings'.
• Leave this on a low flame until the prawns are cooked. 
• Garnish it with shredded kaffir lime leaves.
• Serve hot with Mantou Buns or Fragrant Rice.