虾咖哩 Prawn Curry

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：

1. 把虾洗净滴干。
2. 用电动研磨器把香料研磨至细。
3. 起锅热油，把菜籽、咖哩叶及研磨香料爆香。
4. 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

1. Clean prawns and drain dry.
2. Using an electric blender, finely grind the spice paste ingredients.
3. Heat oil in a wok and fry biji sawi, curry leasves and the spicepaste ingredients until fragrant.
4. Add prawns, tomatoes, coconut milk and bring to a simmer. Season to taste with sugar & salt. Adding more water if want a thinner curry.