Ingredients

1/2 cup prawns                                        To be made into a paste/grind:

4-5 squids (cut into rings)                        7 dried chillies (soak in water)

2 lemon grass (crushed)                          1 fresh red chilli

800 ml coconut milk (semi thickness)      6-7 large shallots

1 tsp salt or more                                     2 nips garlic

1-1/2 inch ginger

 

Vegetables:                                             1-1/2 inch fresh turmeric (kunyit basah)

1 cup cauliflower                                     1 turmeric leaf (cut into small pieces)

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 2cm)

 

Method

Heat enough oil in wok, stir fry the paste until fragrant, a Add in lemon grass, prawns and

squids.

Cook until prawns turn pink. Add in the vegetables with 1 cup of water. Simmer gently.

Add in 650 ml of coconut milk and stir.

Simmer gently until vegetables cook and gravy thickens. Finally add in the balance 150 ml

coconut milk. Once one or two bubbles appear close fire. Dish out.

 

Note:

The important ingredients for the dish is the fresh turmeric and the turmeric leaf.

Do not omit it then the dish would not have its original flavour.