Creamy Prawn Curry with Daun Kaduk 3 ways
5 tbsp coconut cooking oil
4 tsp fenugreek spice
8 stalks curry leaves, stalks removed
500g tiger prawns
1 can MARIGOLD Evaporated Filled Milk
1/2 tsp sugar
1 tbsp fine sea salt
30 pcs daun kaduk
1 pc daun kaduk, julienned (for garnish)
1 calamansi lime
2 large tomatoes (300g)
2 red onions (300g)
12 cloves (80g) garlic
5 cili padi
1½ tbsp chili powder
2 piece ginger (2-inch, 40g)
4 tbsp fish curry powder
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Combine curry paste ingredients and blend into a fine paste.
Heat oil in wok over medium fire. Add mixed fenugreek spice and curry leaves and cook for 1 minute until fragrant.
Pour in the curry paste and cook for 15 minutes, stirring frequently until paste is fragrant and oil separates.
Add prawns and cook for a few minutes.
Pour in MARIGOLD Evaporated Filled Milk. Season with salt and sugar. Mix well.
Stir in daun kaduk and cook until soften.
Garnish the dish with julienned daun kaduk and serve with a squeeze of lime.
Mixed fenugreek spice or 'halba campuran' (fenugreek seeds, fennel seeds, mustard seeds, cumin seeds and urad dal) is available at supermarkets and Indian grocery stores.