RECIPE: MALBARI PRAWN SAMBAL

This is a truly yummy dish. I saw this recipe at my blog mate’s site (see HERE). Thanks Sis Ummi for sharing this. The taste is a cross between a sambal and a curry. It really is nice change from curries or sweet and sour dishes.

Ingredients
1 kg prawns – peeled and cleaned
3 tsp seafood curry powder – I used ‘Baba’ Brand (made in Malaysia)
2 tsp mustard seeds
2 red onions - diced
20 dried chillies – de-seeded, soaked and ground
1 tbsp tomato puree
2 tomatoes - quartered
2 sprigs of curry leaves
Salt to taste
1 tsp sugar
½ tsp turmeric powder

Method
Rub the prawns with the turmeric and season with salt. Leave for 10 to 15 mins. Heat a deep pot or wok and lightly fry the prawns in shallow oil. Lift and set aside.

Using the same oil (about 2 tbsp) and pot, fry curry leaves, followed by the mustard seeds and the onions. After 1 to 2 mins, add in the curry powder, mix well and add in the chilli paste. Cook till aromatic (add a little water if needed – not too much though). Next add in the tomato puree, salt and sugar. When the oil has seeped through the paste, add in the prawns, mix well and thicken the sauce. Before lifting, add in the sliced tomatoes. Serve hot with rice and dishes such as BABY BUK CHOY IN COCONUT MILK (BUK CHOY MASAK LEMAK).

Note: the sauce in this dish is fairly thick.