Curry shrimp from Indonesia

Kari is the name for various types of food cooked with spices to have a sharp and peppery flavor. Kari is the cuisine of South Asian origin, mainly from India which has been extended to all countries in the Asia Pacific region and Europe.
Herbs and spices used to make curries are very diverse and not limited to coriander, turmeric, pepper, chili, paprika powder, cumin, cinnamon, cardamom, anise, fenugreek, anise, bay leaves Koja, dancengkeh. Types of spices that are used depending on the type and country of origin of curry dishes. Curry powder (curry powder) or masala is a mixture of different types of herbs and spices that was first created by the British in the days of the British Raj as longs with Indian curry.
As for the ingredients and spices as well as how to make curry shrimp for 4 servings are as follows:
INGREDIENTS:
500 grams of shrimp pancet
1 tsp lemon juice
1 bay leaf
2 lime leaves
1 stalk lemongrass, white part, crushed
1/2 cm galangal, crushed
150 ml thick coconut milk
2 tablespoons cooking oil, for frying
GROUND SPICES:
7 red onions
3 cloves garlic
1 red chilies, seeded
2 eggs hazelnut
2 cm turmeric
1 cm ginger
1/2 tablespoon coriander
1/2 sdtjintan
1 teaspoon salt
1/2 tsp sugar
HOW TO MAKE CURRY SHRIMP:
1. Marinate the shrimp with lime juice. Let stand 10 minutes.
2. Heat oil, fry the bay leaves, lime leaves, lemon grass, ginger and spices until fragrant.
3. Enter the shrimp, and cook until prawns change color.
4. Add the coconut milk, stir well.
5. Cook until cooked seasoning, pervasive and thick gravy. Lift.
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