Kari Udang Mamak, Mamak Style Prawn Curry

I think every family in Malaysia has a version of this curry using the wonderful ready made curry powder or freshly prepared curry paste from the market. This is a curry based on south Indian curries as you can see the used of coconut milk, curry leaves and a souring agent. I am going to continue with the Malaysian theme in order to do more spruiking for our newly launched blog event. Get yourself a packet of the Malaysian curry powder and it will come in very handy when you want a delicious curry in a hurry. Fish can be prepared the same way,  just add some okra and you'll be serving another Malaysian classic.
P.S I served this with homemade roti canai to mop up the delicious sauce.

serves 4 as part of a Malaysian meal
you'll need
1 kg of prawns, sand sacks removed
400 ml of coconut milk
2 pieces of asam skin (asam gelugor) or 3 tbs of tamarind paste
2 Asian eggplants (optional)
2 stalks of curry leaves
2 long green chillies, sliced
1 large tomato, cut into wedges
salt to taste
1/2 cup of water or stock
1 brown onion, chopped*
4 garlic cloves*
3 cm piece of ginger*
4 tbs of Malaysian fish curry powder (I used burung nuri brand)**
1 tbs of chili powder**
Blend ingredients * in the food processor, set aside
Mix ingredients ** with a little water to form a paste, set aside

Prepare the curry paste.

Prepare the wet spices.

Fry wet spices with some oil, add in the curry leaves and continue to cook on low heat til lightly brown.

Add in the curry paste and mix well. Continue to stir until oil starts to split.

Add coconut milk and asam kering and let it simmer for 10 minutes before adding the eggplant and seasonings.

When eggplant is almost done add in the prawns, tomato wedges and cut green chillies. Simmer til prawns are cook, check for seasonings before serving.

Serve immediately as part of a Malaysian meal. The delicious sauce is perfect for the homemade roti canai to dip into.

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