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Mi Kari Taj Mahal

Published on 3rd December 2018 In |

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Ingredients

  • 2 pieces Mi Urai premium egg noodles, cooked until desired tenderness
  • 350 g medium prawns, peel and clean
  • 1 lime, extract juice
  • 1 tsp chilli powder
  • 1 medium onion, chopped
  • 3 tbsp tamarind water
  • 750 ml coconut milk
  • cooking oil (for stir-frying)
  • salt (to taste)
  • Spice mix:
  • 3 medium red chillies
  • 2 garlic cloves
  • 2 cm fresh ginger
  • 3 cm fresh tumeric
  • 1 tsp curry powder
  • 1 tsp tomato paste
  • Additional spices:
  • 4 cardamom pods
  • 2 cm cinnamon
  • 3 whole cloves
  • 1 tsp aniseed 1 teaspoon, toasted
  • 1 tsp cumin, toasted
  • 1/2 tsp coriander seeds, toasted

Instructions

  • 1. Marinade prawns with lime juice, chilli powder and a little salt. Set aside.
  • 2. Blend the spice mix in a food processor to get a smooth paste. Set aside.
  • 3. Heat oil in wok. Stir-fry onion and additional spices until fragrant.
  • 4. Add the spice mix paste. Lower heat and stir-fry until cooked.
  • 5. Add tumeric water, coconut milk and salt. Mix well and add the marinated prawns. Cook until the curry starts to boil and prawns are done.
  • 6. Ladle the curry over Mi Urai and serve.
  • Servings : 2-3
  • Ingredient :

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