• Ingredients:

600g uncooked medium prawns;

8 French shallots, halved;

1 teaspoon chill i powder;

1 teaspoon ground turmeric;

1 teaspoon belacan;

1 teaspoon sugar;

50g ghee;

2 medium (300g) onions, sliced;

2 cups (500ml) coconut milk;

1 cup (250ml) water;

8 (480g) finger eggplants, chopped;

4 dried curry leaves;

• Instruction:

Shell and devein prawns, leaving tails intact. Blend or process shallots, chilli, turmeric, belacan and sugar until shallots are finely chopped; Heat ghee in wok or pan, add onions, cook, stirring, until soft. Add shallot mixture, cook, stirring, until fragrant. Add coconut milk and water, simmer, uncovered, 10 minutes; Add eggplants and curry leaves to coconut mixture, cook, uncovered, about 15 minutes or until eggplants are tender. Stir in prawns, cook, uncovered, until prawns are tender. Discard cuny leaves before serving; Serves 4: Blended mixture can be prepared 3 days ahead; Storage: Covered, in refrigerator; Freeze: Not suitable; Microwave: Not suitable;