Aromatic, spicy curry which is so good to serve with a plate of steaming hot rice.
Curry Paste Ingredients I [blended and mix with powdered spices]
2 stalks lemongrass [white part only] – cut small pieces
100 gm shallots – peeled/cut
1/2 inch piece ginger – cut small bits
3 cloves garlic – peeled/cut
1 tsp tumeric powder
2 sprigs of curry leaves
Curry Paste Ingredients II [blended and mixed]
3 fresh red chillies – cut sections
20 pieces dried chillies – soaked and cut sections
1.5 tbsp belacan [shrimp paste] powder
5 pieces salted fish bones – rinsed and soaked for 5 minutes, drained
150 gm long beans – break into 1 inch length pieces
1 long brinjal – cut wedges, soak in water until required
150 gm cabbage – break into small pieces
1 small red carrot – peeled and cut wedges
1 tomato – cut wedges
120 gm tofu puffs/taupok – halved
100 gm shelled small prawns
100 ml thick coconut milk
750 ml water or enough to cover ingredients
salt and sugar to taste
100 ml oil
Heat some oil in pot, saute salted fish bones for 1-2 minutes over medium low heat. Dish out.
Using the same pot, add in remaining oil. Put in curry paste  and curry leaves. Fry until aromatic, then add in paste [II]. Continue to fry until oil separates. Add some water if paste is too dry.
Add in vegetables in batches and mix well after each addition. Stir fry ingredients until limp. Add in some water for easier stirring of ingredients.
Add in fried salted fish bones. Stir fry for a minute.
Add in remaining water [or enough to cover ingredients], bring to boil, then add in tofu puffs and coconut milk. Let curry boils for another 1-2 minutes.
Add in seasoning to taste. Lastly add in prawns. Stir to mix well. Cover with lid to cook until vegetables are soft.
Off heat, cover with lid and leave to rest.
Serve curry with plain white rice.