Kale Masak Lemak with Wild Ferns and Prawns
Here is my quick and easy recipe for masak lemak curry with freshly harvested kale from BoomGrow, wild ferns (paku) and prawns, cooked in fragrant Asian spices! If you love spicy, feel free to increase the ratio of bird's eye chillies. I used fresh turmeric root instead of turmeric powder to add a bit more earthy and peppery flavour to the curry. Coconut milk is quintessential in Southeast Asian curries, so a few splashes of it will lend the dish a creamy richness with a nutty, slightly sweet flavour.
Ingredients
- 15 pieces bird's eye chillies
- 5 pieces shallots
- 3 cloves garlic
- 2 inches fresh turmeric root
- 2 stalks lemongrass
- 2 bunches coriander
- 2 medium bunches kale
- 1 large bunch wild ferns (pucuk paku)
- 6 pieces prawns deveined, but keep the shells on
- 2 slices tamarind
- salt and sugar to taste
- 200 ml coconut milk
Instructions
- Rinse the veggies well. Select the softest part at the fern tip and some leaves; discard the bottom half. Discard top half of lemongrass, remove dried-out layers, bash the woody end with a rolling pin to release the aromatic oils. Remove the hard stems from the kale and slice the leaves into 1 1/2 inch.
- Blend chillies, shallots, garlic and turmeric. Heat up some oil in a wok and stir fry the blended spices until fragrant. Add lemongrass and chopped coriander. Fry until aromatic.
- Put the prawns in. If the gravy is dry, add some water into the blender (which you used to blend the spices earlier), give it a quick swirl, then pour into the wok.
- Add tamarind slices. Then season with sugar and salt.
- Pour in coconut milk and leave to boil. Add veggies and cook until just wilted. Turn off the fire and ladle the curry into a bowl. Serve with steamed rice.