In Malaysia, this prawn curry dish is sometimes prepared with as many as forty small, red-hot chiles, making it one of the hottest dishes in the Spice Islands. I have toned it down a bit, but it is still quite hot. In some versions of this gulai, tomatoes and/or tamarind paste are added. Serve the curry in banana leaves for a dramatic presentation. Discover more spicy goodness in A World of Curries, available here.
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Publisher | Christened the "Pope of Peppers" by The New York Times, Dave DeWitt is a food historian and one of the foremost authorities in the world on chile peppers, spices, and spicy foods.