Processing dishes made from seafood is actually very easy to practice. In my area, curry is one of the mandatory dishes served as a home menu for lunch with the family.
In Aceh; It's not too difficult to cook curry, because the spices can be found in almost all traditional markets in Aceh. Well, if want to cook curry seasoning, we only need to buy it at the market and cook it at home, of course it's not too complicated, right?!.
On this occasion, I would like to invite foodies friends to try cooking Acehnese Shrimp Curry which is well known as a daily mandatory dish for household menus.
The ingredients that must be prepared to cook this typical Acehness menu are as follows:
600 gr prawns
2 curry leaves
6 pieces of green chili, broken into pieces (can be skipped if you don't like it)
1 potato
If in your area there is no curry spice that is sold after processing, you can make it by yourself. The finely ground spices are as follows:
6 cloves of red onion
3 cloves of garlic
6 sunti tamarind (if you don't have one, use a little vinegar)
3 candlenuts
6 red chilies
A little cayenne pepper (to taste if you want it spicy)
2 segments of turmeric
A little coriander powder.
Now, all the spices above are mashed, you can put them in a blender and smooth the spices using water or cooking oil.
The way to make this shrimp curry dish is as follows:
Step 1
Take and clean the prepared shrimp, wash and rinse with clean water, then add lime juice and salt. Then the prepared potatoes are cut according to taste (dice or other)
Step 2
Next, stir-fry the chopped onion, curry leaves, after the aroma is smelled, add the potatoes so that the potatoes are slightly wilted before being cooked together with the curry sauce.
Step 3
Enter the ground spices into the sauteed spices above, add a little water and salt and mix well. Try to keep the fire stable (not too big or small).
Step 4
After the spices are first cooked, then add the prepared shrimp. Stir well and cook until the prawns are cooked. Reduce the heat and continue to stir until the sauce thickens slightly. Check the taste (adjust according to taste), continue to serve!
Basically, cooking Acehnese curry is not too difficult, it's just that you have to get used to it often so that the taste of the dish is getting stronger on the tongue. Well, foodies friends, let's try it, who knows you will like it.
All photos were taken by me
Hive Gift by 