Creamy Prawn Curry with Daun Kaduk 3 ways
Creamy Prawn Curry with Daun Kaduk
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
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.
Creamy Prawn Curry Pizza
1 pizza base, 10-inch
2 tbsp tomato pasta sauce
4 tbsp Creamy Prawn Curry (see recipe above)
3/4 cup (60g) shredded mozzarella cheese
5 pcs daun kaduk, julienned
6 prawns from Creamy Prawn Curry, deshelled
Preheat oven to 220°C.
Spread tomato pasta sauce and Creamy Prawn Curry (sauce) on pizza.
Sprinkle mozzarella cheese and daun kaduk.
Place prawn toppings on pizza.
Bake for 5 minutes until crust is slightly browned.
Creamy Prawn Curry Noodle
1½ cup (350g) Creamy Prawn Curry with 6 prawns
(see recipe above)
2 ½ cups (625ml) chicken stock
1/2 tsp fine sea salt
1/2 tsp sugar
1 tbsp fish sauce
2 bowls of thick vermicelli noodles, cooked
1 cup (140g) cucumber, deseeded and shredded
1-pc daun kaduk, julienned (for garnish)
1 red chili, sliced (for garnish)
1 calamansi lime, halved
Pour Creamy Prawn Curry, chicken stock and seasoning into a large pot. Bring to a boil and stir well.
Add cooked vermicelli noodles and shredded cucumber into serving bowls.
Ladle the soup over noodles and cucumber.
Place prawns and garnish with daun kaduk, red chili and a squeeze of lime.
For a creamier texture, add MARIGOLD Evaporated Filled Milk to the soup.