虾咖哩 Prawn Curry
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材料:
大虾500克(以盐和糖腌妥)
食油3-4汤匙、菜籽1茶匙、咖哩叶2束
研磨香料:
小葱头2粒、蒜头2瓣、香茅1枝(切片) 、辣椒粉2茶匙、鱼咖哩粉2汤匙、黄姜粉1茶匙、蓝姜2公分
清水1杯、椰浆头70毫升、番茄2大粒(切瓣)
调味料:
盐1茶匙、白糖1茶匙
做法:
- 把虾洗净滴干。
- 用电动研磨器把香料研磨至细。
- 起锅热油,把菜籽、咖哩叶及研磨香料爆香。
- 加入虾、番茄及椰浆,焖煮至熟后,以盐和糖调味。如果嫌咖哩汁太浓可以加水。
Ingredients
500g big prawns, marinated with some sugar & salt
3–4 Tbsps oil
1 tsp “ biji sawi” mustard seeds
2 stalks curry leaves
Spicepaste – finely ground (combined):
2 shallots
2 cloves garlic
1 stalks lemon grass, sliced [15g]
2 tsps chilli powder
2 Tbsps fish curry powder
1 tsp turmeric powder
2 cm piece galangal [12g]
1 Cup water
70 ml thick coconut milk
2 large tomatoes, cut into wedges
Seasoning:
1 tsp salt
1 tsp sugar
Method
- Clean prawns and drain dry.
- Using an electric blender, finely grind the spice paste ingredients.
- Heat oil in a wok and fry biji sawi, curry leasves and the spicepaste ingredients until fragrant.
- Add prawns, tomatoes, coconut milk and bring to a simmer. Season to taste with sugar & salt. Adding more water if want a thinner curry.