Curry Mee

My parents were here last two days. My father loves curry mee, especially home-cooked (by his only daughter- me of course :)).

I found the recipe in a magazine (Jelita- if I'm not mistaken), dated back in the 80's. My mum subscribed to a few women magazine, and she kept lots of cut-out recipes from those magazine. We've been making curry mee using this recipe since I was still in primary school.
Here's the recipe:


CURRY MEE

1kg yellow noodles (mee kuning) - blanch in hot water

1 kg shellfish (kerang-rebus ambil isi)
1/2 kg prawns (medium- shelled)
10-12 fish balls (cut in halves)
2 pieces fish cakes (sliced thinly)

3 garlic cloves
5 onions
1 inch ginger
1 inch galangal
-blend/pound (A)

3 tbsp chilli paste (cili boh)

4-5tbsp curry powder (preferably meat curry powder)-mix with some water to make a paste
2 lemongrass (smash with the back of knife)
1 cup thick coconut milk
3 cups water
2 tamarind slices (asam keping)
salt

#
-Heat 3 tbsp cooking oil in a pot.
-Saute the blended ingredients (A) until fragrance.
-Add in chilli n curry powder. Stir a minute.
-Add coconut milk, and water.
-Let boil.
-Add in shellfish, prawns, fish balls and fish cake.
-Season with salt.

Garnishing:

Bean sprouts
Sawi(cut into !inches)
- blanch in hot water

Boiled eggs
Puff tofu
Fried tofu
Sliced red chillies
Fried onions
Lime