Ingredients:

• 1/2 cup – Prawns
• 4-5 – Squids (cut into rings)
• 2 – Lemon Grass (crushed)
• 800 ml – Coconut Milk (semi thickness)
• 1 tsp – Salt or more
• Vegetables:
• 1 cup – Cauliflower
• 1/2 – Carrot (cut into semi circle)
• 5 – Long Beans (cut into 2 cm)
• 5-6 – Ladies Finger/okra (cut into 2cm)
• 1 – Eggplant (halve and cut into 2 cm)
• To be made into a paste:
• 7 – Dried Chillies (soak in water)
• 1 – fresh Red Chilli
• 6-7 – large Shallots
• 2 nips – Garlic
• 1.5 inch – Ginger
• 1.5 inch – fresh Turmeric (kunyit basah)
• 1 – Turmeric Leaf (cut into small pieces)

Method:

1. Heat enough oil in wok.
2. Stir fry the paste until fragrant.
3. Add lemon grass, prawns and squids.
4. Cook until prawns turns pink.
5. Add in the vegetables with 1 cup of water.
6. Simmer gently.
7. Add 650 ml of coconut milk and stir.
8. Add salt to taste.
9. Simmer gently until vegetables cook and gravy thickens.
10. Finally, add in the balance 150 ml coconut milk.
11. Once, one or two bubbles appear remove from fire.
12. Dish out.

Recipe courtesy of Sify Bawarchi