If you had tried our local stir-fried cereal prawns, you would be able to imagine the taste of this delectable prawn dish. The fragrance of saute curry leaves makes this dish so yummy. Taken from Food 4 Tots (this is a great cooking blog!), the recipe is simple and produces an excellent side dish.
I also tried playing with the ingredients as suggested by a friend (Pamela). Two changes: 1) Addition of tumeric powder to marinate the prawns, 2) replace evaporated milk with coconut milk.
The taste of curry leaves wasn’t as fragrant as compared to the original recipe. Hmm, not sure whether the coconut milk was too thick. Anyway, nothing ventured nothing gained :)
It sure looks delicious. Curry leaves are not something one finds fresh in my neck of the woods, though I suspect there are plenty of appropriate substitutions available.
Does the flavor of curry leaves diminish quickly if cooked at high heat, as is the case with basil leaves?
Hi Matt,
Now that’s a question. The fragrance of curry leaves was emitted during saute-ing in butter…I think the taste was still there in the butter sauce after cooking. I’ll be extra sensitive to the taste the next time I cook this dish and give you a confirmed report :)
BTW, nothing beats using the actual curry leaves. You must try it the next time you come over. :P
Definitely! I can’t wait! :)