Shrimp Curry (Kari Udang)

10 large shrimp, clean (peeled/unpeeled)
1 tbsp Java Tamarind
1 tbsp sugar
500 ml coconut milk
salt to taste
1/2 tsp pepper
3 tbsp cooking oil
1 bunch petai (stinking beans), peeled - optional

Blend :
6 shallots
4 cloves garlic
6 pcs pecan
6 pcs red chili
6 pcs bird's eye chili

Heat oil. Stir fry blended ingredients until fragrant.

Add shrimps, continue to fry until the shrimps change color. Add coconut milk, Java tamarind water, sugar, salt and pepper.

Cook to boil and until the solution thicken. Add Petai (Stinking Beans) and stir well. Serve with steam rice.