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Prawn Badun
Ingredients
Utensils
2 nonstick pans, mortar and pestle, knife, cutting board
Step 1/6
- 500 g Tiger prawns
- ½ tsp ground turmeric
- ½ tsp black pepper crushed
- ½ tsp tamarind paste
- 1 tsp salt
Wash and peel prawns, marinade with turmeric, black pepper, salt and tamarind paste for 20 min.
Step 2/6
- 1 tsp coriander seed
- ½ tsp cumin seed
- ¼ tsp fennel seed
- 2 tsp chili flakes
- nonstick pan
Toast coriander, cumin, fennel and chili flakes on low heat for about 3 minutes. The aroma should be released but the spices should not be browned too much.
Step 3/6
- mortar and pestle
Transfer spices to a mortar and grind to a coarse spice powder.
Step 4/6
- 1 small onion
- 4 cloves garlic
- 3 slices ginger
- knife
- cutting board
Peel and dice onion, ginger and garlic.
Step 5/6
- 1 pandan leaf
- 1 sprig curry leaf
- ¼ tsp ground turmeric
- ¼ tsp fenugreek seeds
- 1 cinnamon stick
- 200 ml coconut milk
- 100 ml water
- nonstick pan
Add prawns, half of the onion and all other ingredients into a nonstick pan. Bring to boil on medium heat and simmer 3-5 minutes till prawns are done. Remove from heat.
Step 6/6
- 1 tsp lemon juice
- 1 tsp canola oil
In a separate pan, fry remaining onion, add boiled prawns and temper. Add back to the gravy and mix. Add lemon juice as final touch.
Enjoy your meal!