1 kg medium prawns – shelled and left the tail intact
1 pineapple – sliced
8 long beans – cut into 3 inch in lengthwise
4 small brinjal – cut into 3 inch in lengthwise and halves
1 big tomato – quartered
6 pieces salted fish bones (threadfin) soaked in hot water for 20 minutes
1 kg cockles (scalded in boiling water for 8-10 minuted, drained water and soaked in icy cold water – shelled and set aside) – optional
2 sprigs curry leaves
3 pieces kaffir leaves
1 piece bay leave
5 small green chilli padi
1 tbsp tamarind paste (mixed with 250 ml water)
Salt and sugar to taste
250 ml coconut milk
1 tbsp tomato sauce
4 cloves garlic
3 red chillies
4 red chilli padi
15-20 pieces dried chillies (soaked in hot water and cut)
1 inch galangal
1 inch ginger
1/2 inch turmeric
4 pieces candlenuts
11/2 tbsp fish curry powder
2 stalks lemongrass – white part
1/2 tbsp tsp oil
100 ml water
1) Heat 3 tbsp oil in a wok and saute blended ingredients and tomato sauce till aromatic and oil separates. Add salted fish, brinjal, long beans, pineapple. Stir to combine with the rempah evenly and add tamarind water and bring to a boil, lower heat to medium low, covered and simmer for 5-8 minutes.
2) Add kaffir leaves, curry leaves, bay leave, half of the coconut milk and continue to simmer till vegetables is soft.
3) Add prawns, tomato, green chilli padi and remaining coconut milk (add more water if gravy is too thick). Season with salt and sugar and continue to simmer till prawns is just cook. Add in cockles meat and stir to mix well.
4) Serve hot.
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