Ingredients:
500 g cockles (blanch and seprate meat from shell)
200 g salted fish bone
20 medium size prwans
200 g curry powder for seafood
1 coconut coconut milk
10 pcs long bean (cut into 3 cm pieces)
2 pcs round eggplants
5 pcs tao pok (halved)
1 slice pineapple (sliced)
2 stalks Curry leaves
3 pcs shallots (sliced)
3 cloves garlics (chopped)
1500 ml water
2 tsp sugar
to taste dashi stock (Can use salt)
Method:
1. Add a little oil to the pot, add chopped garlic, shallots, curry leaves, curry powder, stir-fry until fragrant.
2. Add in long beans, eggplant and salted fish bones and fry for a while, add water, cook for about 10-12 minutes, until the beans and eggplant are soft.
3. Add prawns, blood clams, tao pok, pineapple, coconut milk and stir slowly.
4. Finally add sugar and dashi stock and cook until the prawn are cooked;
