Prawn Badun

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!