Nyonya Vegetable Curry

Ingredients A

Grind to a paste

10 shallots

3 nips garlic

3 lemon grass(the bottom part only)

5 cili padi

1in ginger

4 candlenuts

10 dried chillies(soak in hot water to soften)

1in fresh turmeric

1 tbsp dried prawns (soaked in water for 15mins and squeeze out water ) omit if using

fresh prawns

Ingredients B

2 eggplants( cut 4 parts and halve)

¼ cabbage (shredded)

1 large potato(cut into 6 parts)

1 string tofu pok (halve )

5 long beans (cut into a few parts)

½  a yellow zucchini (cut into small parts)

Ingredients C

2 tbsp tamarind juice

1 tbsp fish curry powder

Handful of laksa leaves/daun kesum

2 cups coconut milk

10 fresh prawns (omit if using dried prawns)

Salt to taste

1 tsp sugar

Method:

Mix the curry powder  to the grinded ingredients.Heat ½ cup oil.Saute the grinded ingredients until fragrant and oil floats on top.Add in the vegetables except cabbage and tofu pok.Mix until well combined and pour in about 1 ½ cup water.Let the gravy simmer gently.Add in salt and sugar.Pour in tamarind juice as well.Once the vegetables have soften, add in prawns (if using)  and coconut milk.Simmer gently.Finally add in cabbage ,tofu pok and laksa leaves.After about  2  mins ,close fire.

The above recipe is being submitted to :

Spotlight-"Curries/Gravies" hosted by Cuisine Delights ,started by Recipe Junction