How to cook malay style prawn curry

Prepare the ingredients; julienne the onion, garlic and ginger

Prepare the herb mixture; 1:1:1:1/2 of mustard seeds: fenugreek: fennel: cumin (err not sure about the name, the football shaped one, 1/2 portion of the dark one). This mix is good for seafood curries

This is the fish curry powder we used, any brand will do. Essentially cooking chicken/beef uses different curry mixtures compared to seafood.

Scrub tumeric powder with salt to the shrimps. We cut d sides for easier excess to the flesh. No need to if u use small prawns, u don't even have to deshell.

Fry lightly on nonstick pan for a few mins. Omit this step if u use smaller prawn. Ours are about 4 inch or so

Take 1 tsp of the herb mixture and fry at low fire for a few sec in 2-3 tbs vege oil

Add the other julienne stuff n stirfry until fragrant.

Add 3 tbs fish curry powder and 2 tbs water and mix well. Stir until the oil bubbles out at the sides

Add 1.5 c of water and quartered tomatoes. Optionally u can add a few okras and green chili peppers. Simmer for 5 mins.

Squeeze in 1 deseeded calamansi lime. Add some 1/2-1 tsp salt, a dash of pepper and 1/4 cube chicken/fish stock.

Add shrimp for 1 min. Do not overcook the shrimp especially if they're small. Add 2 tbs thick coconut milk if u have. It'll taste so good

Enjoy with warm rice!