
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:
- Heat enough oil in wok.
- Stir fry the paste until fragrant.
- Add lemon grass, prawns and squids.
- Cook until prawns turns pink.
- Add in the vegetables with 1 cup of water.
- Simmer gently.
- Add 650 ml of coconut milk and stir.
- Add salt to taste.
- Simmer gently until vegetables cook and gravy thickens.
- Finally, add in the balance 150 ml coconut milk.
- Once, one or two bubbles appear remove from fire.
- Dish out.
Recipe courtesy of Sify Bawarchi