Stories of Curries are never-ending in a typical Indian household. It simply just adds flavour to every thing that is savoured with it, be it rice, noodles, bread, biscuits (cream crackers), and with any Indian tiffin meals like vadais, dosas, idlis, apam, putu, upma and the list can go on.
Now, what
makes a delicious curry awesome, well, it all boils down to the herbs and
spices. A good blend of spices adds perfection to any sort of dish, in this
case my delicious, thick egg prawn curry. And, I am most delighted to share my
recipe with everyone who wishes to savour this mouth-watering dish. You can
even enjoy this dish with your pasta, couscous, porridge and even pancakes
(lempeng).
Serves 5
Ingredients
150 g of big prawns cleaned and de-vein (10
pcs)
1 tsp fenugreek seeds (biji halba)
5 tbsp Alagappa’s Fish Curry powder (based on your thickness of curry preference)
5 tbsp cup fresh milk or coconut milk (based on your thickness of curry preference)
6 tbsp coconut oil and vegetable oil combo
1 ½ tsp blended garlic and ginger paste
1 cup water
5 sprigs of fresh coriander leaves
1 medium yellow onion, chopped
2 green chillies cut into halves
2 potatoes, diced into 12 small cubes
1 medium tomato cut into 6 pcs
1 tsp salt, or to taste
3 small eggs beaten and fried – sliced into 6
pcs
Preparation
1.
Heat the wok with oil, add in the fenugreek
seeds, onions, chillies and stir fry until slightly caramelized.
2. Next, add in the potatoes followed by the
blended garlic and ginger paste.
3. Add some water and salt.
4. Stir for 10 mins until the oil splits and ingredients
are well combined.
5. Then, add the fish curry powder and milk.
5. Let it simmer on medium heat for 12
mins until fragrant, then add in the eggs.
6. Next, throw in the coriander leaves and simmer on low heat for 5 mins.
7. Lastly, add the prawns and do a final test taste if desired for more
salt.
8. Top it with the remaining coriander leaves for a more
distinctive taste.
9. Your curry is now ready to be served and savoured!
Chef Kristen's Quote: A recipe is soulless but we are the artist
that creates eatable pieces of art!
