Fresh curry leaves grow in abundance in Malaysia and as their name would imply, these aromatic leaves are used in many curries. The fragrance of these leaves is really irreplaceable and although many readers have asked me if I could provide an 'easier' substitute, the unfortunate answer is a no as without curry leaves, Malaysian butter prawns/ crabs will no longer be such. It will definitely be more than worth your while to hunt these leaves down and you can usually find them in most ethnic Indian grocery stores. In addition, I have to stress on fresh as dried curry leaves have lost most of the aroma we need in this dish. Apart from the curry leaves, the other ingredients are extremely easy to find and this is really a to-die-for seafood dish that you have to try at least once.