Matsaman Style Curry with Oyster Mushrooms and Prawns.
Ingredients.
24 cooked king prawns. Peeled.
4 tablespoons of dried prawns.
200ml / 7floz of fish stock.
6 oyster mushrooms.
3 tablespoons of sunflower or vegetable oil.
4 tablespoons of coconut milk powder.
1 stalk of lemon grass, cross cut.
2 to 3 lime leaves.
Salt to taste.
Spices.
2 star anise.
3 white or green cardamoms.
5cm / 2 inch piece of cassia bark.
3 bay leaves.
Moslem style curry paste ingredients.
Spices.
4 cloves.
2 teaspoons of coriander seeds.
1 teaspoon of cumin seeds.
6 white or green cardamoms.
5cm / 2 inch piece of cassia bark.
8 to 12 dried chillies.
2 tablespoons of sunflower or vegetable oil.
1 teaspoon of shrimp paste.
6 to 8 cloves of garlic, peeled.
2.5cm / 1 inch piece of ginger root, peeled and chopped.
4 tablespoons of chopped onion.
2 tablespoons of lemon grass, very finely chopped.
1 teaspoon of fish sauce.
To make the paste.
1. Heat a dry wok or heavy based frying pan on the stove. Put the cloves, coriander seeds, cumin seeds, cardamoms and cassia bark in the pan and dry roast for about 1 minute, stirring continuously, taking care not to burn the spices.
2. Transfer to a bowl and allow to cool.
3. Grind as finely as possible in a coffee grinder or mortar and pestle.
4. Put the other ingredients into a blender with just enough water to make a puree, add the ground spices and mix thoroughly.
Curry Recipe Method.
1. Put the dried prawns into the stock and leave them to soak for an hour.
2. Quarter the mushrooms.
3. Heat the oil in a wok or heavy based frying pan, add the star anise, cardamoms, cassia bark and bay leaves and stir fry for 30 seconds. Add the curry paste and continue to stir fry for a further minute.
4 Add the soaked prawns with the stock, coconut milk powder, lemon grass and lime leaves and simmer stirring for a couple of minutes.
5. Add the king prawns and the mushrooms and simmer for 3 more minutes, salt to taste.
Garnish with some red chilli strips or fresh chopped coriander and serve.
Serves 4.
