This prawn curry was cooked in more or less the same way as my fish curries. Unlike chicken and fish, prawns shouldn’t be cooked too long, otherwise, they’ll taste “old”. There lies the challenge of a prawn curry. How to get enough flavour into curry without ruining the texture of the prawns? One way is to keep the shells on.

But I only had shelled, frozen prawns, so I cooked them for not more than 5 minutes. I added more yoghurt, onions and some fish stock to add to the flavour. I think some pineapple cubes would have gone well with the dish. Next time.

© Chan Joon Yee