Bamboo Shoots and Prawn Pachri
350g bamboo shoots, thoroughly washed and drained
2 garlic cloves
1 small knob ginger
1 cinnamon stick
2 star anise
2 tbsp curry powder
200ml coconut milk
2 tsp kerisek (aromatic coconut paste)
1 tsp tamarind paste
In a food processor, blend together garlic, shallots, ginger and a little water until well blended.
Heat oil in a pot, and add the blended ingredients along with cloves, cinnamon and star anise. Saute it for a few minutes till the onions become soft and translucent and aromatic.
Then add the curry powder with a little water and turn down the heat and let it cook together for a couple of minutes until oil started to separate from the spices.
Add the coconut milk, salt, sugar, tamarind paste, kerisek and bamboo shoots.Cook for 15-20 minutes until the sauce thickens.
Add in the prawns and adjust the seasoning, if necessary.
Simmer until the prawns are cooked through.