Prawn Curry

Ingredients:-
15 medium size prawn ( cut and clean)
7-10 shallots or 1 big red onion
3 garlic
2 cm ginger
1 tomato (chopped)
3 cardamon
3 tablespoon curry powder
1/4 teaspoon turmeric powder
sprig of curry leave
3 green chili (slid into half)
a stalk of coriander leave (chopped) for garnishing
oil
salt to taste

Method:-

1. Pound garlic, ginger and onions.
2. Mix 3 tablespoon of curry powder and turmeric powder with water and make a paste. If you like it spicy, you may add some chili powder.
3. Heat oil, fry the cardamon, sprig of curry leaves and the pounded onion. Fry till golden brown and fragrant.
4. Put the chopped tomatoes and continue to fry.
5. Add the curry paste and a little water and fry till oil oozes out.
6. Put 2 1/2 cups water, cover pot and simmer under medium heat.
7. Once boil, add in the prawns, green chili and coriander.
8. Add salt and adjust the taste.

Note: In my daily cooking for curry, I seldom use coconut milk but if you like your curry to be creamy, you may add coconut milk to your liking. If you dont have a pestle and mortar for pounding, you can just sliced the onions thinly and minced the garlic and ginger.

Grill Squid

Ingredients:-

200 grams squid
1/4 teaspoon cumin powder
1 tablespoon bbq sauce
1 teaspoon lemon juice
1 1/2 teaspoon chili sauce
1/4 teaspoon chopped dill
a pinch of sugar and salt

Method:-

1. Remove skin, clean and cut the squid to your liking and pat dry.
2. In a bowl, combine everything and leave to marinate for 30 minutes.
3. Heat pan and grill until squid is cook.

Crab Curry

Ingredients

1 kg crab (cut and clean)
1 1/2 big onion (200 gram) (slice thinly)
1 inch ginger (5 gram)(mince or pound)
3 garlic (10 gram)(mince or pound)
1 big tomato (125 gram)(chopped into cubes)
3 1/2 tablespoon meat or seafood curry powder
1 1/2 tablespoon chili powder
1 teaspoon tumeric powder
50 ml oil
a sprig of curry leave
3 green chilli
1 tomato
5 cardamon
9-11 black pepper
salt to taste

Method:-

1. Heat oil in a pot. Add the cardamon, black pepper, curry leaves and onion. Fry till onion become golden brown.
2. Add the minced garlic and ginger. Continue to fry till fragrant.
3. Add the chopped tomatoes and cook till it becomes like a paste. Add a little water if it is too dry.
4. Mix the curry powder, chili powder and tumeric powder with 100 ml water and make a paste.
5. Add into the pot and continue to fry till oil oozes out.
6. Add 3 1/2 cups water, cover the pot and simmer under medium flame until it boils.
7. Once the curry is boil, add the crab and salt. Cook for a while.
8. Just before you turn off the fire, add in the sliced green chili and slice tomato for garnishing.

Note: if you like your curry to be creamy, you may add coconut milk. But most of the time, i dont add coconut milk to my curries. If you like your curry to be spicy you may add more chili powder or you can omit the cili powder if you you dont like spicy.

Anty da...anak-anak kau tu semua suka makan kari ketam...sok kalu mummy takde..kau masak kan dorang camni tau. Aku siap timbang semua bahan smalam to get the accuracy...kang pakai agak-agak payah lak kau nak masak.