Saturday, 12 May 2012

Bamboo Shoots and Prawn Pachri

Bamboo Shoots and Prawn Pachri

350g bamboo shoots, thoroughly washed and drained
200g prawns 
5 shallots
2 garlic cloves
1 small knob ginger
1 cinnamon stick
2 star anise
5 cloves 
2 tbsp curry powder
200ml coconut milk
2 tsp kerisek (aromatic coconut  paste)
1 tsp tamarind paste 
brown sugar
vegetable oil

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.