Friday, 18 March 2011


Servings for 4 persons
25 pieces medium size prawns- do not shell, prawn shells add flavor to the curry. Just cut part of the head and wash clean. If you are worried about cholesterol, chop off the whole head- my  dietician’s advice.
1 small packet of beef curry powder (about ½ cup)
1 stalk curry leaf (optional, may not be available in your area)
2 slices young ginger root        5 cups of low fat milk
4 pieces shallots-slice              2 pieces garlic-slice
6 cm cinnamon stick                1 piece star anis
3 pieces cloves                         3 pieces cardomon seeds
1 red tomato                              2 chilis (optional)- slit once
½ cup cooking oil                     Salt to taste
10 pieces sour belimbing fruit - OR substitute belimbing with:
*1 small size sour green/unripe mango- peeled, seeded and cut into 6 slices,
 if mango is of large size, use only half OR substitute with
*about 20 cm (3/4 ft)low calorie rhubarb stem- peel and slice
Belimbing fruit
It is important to use more oil, to enhance the curry flavor. When dish is already cooked, scoop out the excess oil layered on top of gravy.
Mix curry powder with ginger and garlic. Add water to form a semi thick paste.
Heat up oil in a non stick pot. Add shallots, fry until golden. Put on low fire and add curry paste, curry leaves, cinnamon, cloves, cardomon and star anis. Keep stirring until soft peaks appear. Add half of milk and tomato. After 5 minutes, add prawns and salt.
*if use mango: Add half of the milk together with tomato and mango, after 5 minutes add prawns and salt.
Stir for about 5 minutes and add belimbing OR rhubarb. When half tender, add remaining half of milk and let it boil for 2-3minutes and turn off fire. Throw in chilies.
Health benefits:
Mangoes are a rich source of iron. Also contain phenolic compounds, which is rich in anti-oxidants and helps in fighting cancer .
Prawns are low in fat and rich in vitamin b12, which helps protect blood vessel walls and maintain cardiovascular health. The omega-3s in  prawns is rich in selenium.
Selenium inhibits the formation of cancer cell and encourages cell repair. omega-3s found in shrimps and prawns have been found to help lower the risk of age-related dementia and Alzheimer’s diseases


  1. Really my favorite esp wth the belimbing added! I planted a small plant, 6yrs ago and fruiting all year round.

  2. Love this recipe coz I love prawn, nyum2...every time we go back to Sabah, prawn is the must have in the house, it's cheaper in Sabah than Klang...


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