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This recipe is originated from my home country in Kuching, East Malaysia.
1. Marinate prawn with salt, anchovies granules and turmeric paste. Set aside.
2. Heat oil in a pan, fry curry paste, chopped garlic, and curry leafs until fragrant.
3. Add 3 cups of water.
4. Add brinjals and bring to boil.
5. Put in ½kg prawns, 1 tsp salt & 1 tsp anchovies granules.
6. Served once prawns are cooked.
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