• Prep Time:
  • Cooking Time:
  • Serves: 4 servings

Malay Curry

  • Recipe Submitted by on

Category: Seafood, Indian

 Ingredients List

  • 24 lg Sized prawns
  • 300 ml Tinned or fresh coconut milk
  • 2 Stalks lemon grass; (2 to 3)
  • 18 Cm cinnamon
  • 6 Cloves
  • 4 tb Oil
  • 1 ts Turmeric powder
  • 6 Flakes; (12 g) garlic,
  • ; sliced fine
  • 6 Spring onions; chopped
  • 4 Red chiles; shredded
  • 10 Curry leaves; (optional)
  • Salt to taste
  • A few fresh basil leaves;
  • -chopped for
  • ; garnishing


Clean, shell and devein the prawns. Wash them thoroughly and dry them. Heat
the coconut milk, the lemon grass, cinnamon and cloves in a small non-stick
saucepan. Bring it to a boil and continue to simmer for 10 minutes on low
heat until slightly thickened, stirring occasionally. Heat the oil in a
large wok. Add the turmeric powder and fry for just a few seconds, until it
turns a little darker. Add a tablespoonful of water. When it starts
sizzling, add the garlic and stir-fry for half a minute. Add the onions and
red chiles and fry well. Add the prawns and keep on stirring until they
turn pink. Add the curry leaves and transfer this mixture to the saucepan.
Simmer for 10 minutes, stirring occasionally, gradually adding a little
water should it thicken too much. Remove and discard the lemon grass. Add
salt to taste. Garnish with basil leaves and serve with plain rice.

NOTES : For authentic Malay curries, add lemon grass.

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