Being in a modern world, we've adapted to a new living style...so cooking in clay woks is very rare except in some villages or maybe few mothers still use clay pots to cook...;)
Today, I cooked this curry using a non-stick wok only lah! hehe...no clay woks ah...tastes good still though no fight to my grandma's.
I called up my mum this morning to refresh the recipe...hehe, actually I've forgotten the method of cooking it...so she helped me over the phone while I jotted it down...:)
Worait...here's the recipe! Some may already know how to cook this curry...for some who have not tried this curry before...why not give a try..:))
Ingredients :- (A)
- 800 gm large Prawns ~ de-shelled n cleaned (may use shelled ones too)
- 1 tsp fenugreek seeds
- 4 shallots ~ sliced
- 3 cloves garlic ~ crushed
- 1 inch ginger ~ chopped
- 1 onion ~ sliced
- 2 green chillies ~ sliced
- 1 red chilli ~ sliced
- 2 stalks of curry leaves
- 1 large tomato ~ cut into 6
- 200ml thick coconut milk ~ adjust according to ur preference
- 2 pcs tamarind slices/ asam keping (soaked in water)
- 2 pcs bay leaves
- salt to taste
- cooking oil
- 2 tbsp Fish curry powder
- 1 tbsp Chilli powder
- 1 tsp Turmeric powder
- little water
- Heat oil in wok. Stir-fry the fenugreeks till fragrant.
- Add in garlic, ginger n shallots. Stir awhile and add sliced onions, green chillies, red chillies and curry leaves. Stir till fragrant.
- Add the prawns and mix them well. Cover the wok with lid and let it simmer till prawn is almost cooked.
- Now, put the tomatoes in. Add coconut milk, mixed curry paste, tamarind slices and salt. Mix together and leave it to boil. (U may add some water if u find the curry is too thick, as for me I liked it real thick)
- Once the curry boiled a few times, add bay leaves and mix well. Turn off the flame.