A delicious Indonesian curry with King prawns and potatoes.
This curry uses the same paste used for my two other Indonesian dishes currently on my blog, Nasi Goreng and Mee Goreng. The paste is fried in a little oil, then par boiled potatoes, fish stock, coriander leaf and coconut milk are added. The curry is simmered for 35 minutes until the potatoes are cooked and absorb the wonderful aromatic flavours. Just before serving butterflied king prawns are added and poached in the sauce.
The dish works well with rice, noodles or breads such as Paratha. It is quite filling by itself due to the potatoes.
You only require half the paste for this recipe, the same as Nasi and Mee goreng. The remainder can be stored in an airtight refrigerated container for up to 5 days or stored in a freezer – it defrosts really well and doesn’t lose its flavour.
Serves 2 people
Preparation time 10 minutes, cooking time 35-40 minutes
Ingredients and method
For the curry paste:
1 tsp black peppercorns
1/2 tsp ground nutmeg
1 tsp sesame seeds
1 tsp turmeric
2 white onions – peeled
Thumb of root ginger – peeled, roughly chop
2 stalks lemon grass – discard outer husks, thinly slice
6 cloves garlic – peel
2 large red chillies
1 tsp shrimp paste
1 dessert spoon brown sugar
1 Tbsp. Ketchup manis
Juice of 1/2 a lime
Method: Use a min blender to blitz into a smooth paste. Chopping the tough ingredients before blending helps make a smooth paste. Only use half for this recipe, the remainder can be frozen or stored in the fridge (see notes above).
For the main dish
1/2 the curry paste
1-2 tbsp. vegetable oil
350g raw king prawns – peel, devein, butterfly
2 portions of potatoes – cut into 3-4cm cubes
350ml fish stock
500ml coconut milk
2 tsp dried coriander leaf
Method: start by par boiling the potatoes in boiling water for 6-7 minutes, rinse and drain then set aside. Heat 1-2 tbsp. of oil in a wok or deep frying pan then fry the paste for 4-5 minutes, add a little fish stock if it begins to catch on the pan. Add the potatoes, dried coriander, 300ml fish stock and the coconut milk, stir well. Heat until sauce starts to bubble then reduce to a simmer for 30 minutes, stirring occasionally. If the sauce has reduced too much then add a little extra fish stock to loosen the sauce. After this add the prawns and poach them in the sauce until they turn from grey to pink. Heat sauce until it starts to bubble again then serve.