How to Make Vegetarian Buttermilk Prawn Curry (Traditional & Healthy Version)
Vegetarian Buttermilk Prawn Curry is a Malaysian classic reimagined for plant-based diets. Traditionally known as 'Udang Masak Lemak Buttermilk', this dish celebrates Malaysia’s multicultural heritage, with influences from South Indian, Chinese, and Malay kitchens. The curry is beloved for its creamy, aromatic 'santan' (coconut milk) base, gently spiced with local favorites like lemongrass and kari daun (curry leaves), and finished with the tangy richness of buttermilk. In this vegetarian adaptation, succulent tofu is used instead of prawns, preserving the curry’s iconic flavor and texture while making it accessible to more diets. Perfect for those seeking a health-conscious version of this festive favorite, the recipe uses minimal oil and showcases the best of Malaysian produce. It’s a comforting, crowd-pleasing curry ideal for family gatherings, festival feasts, or everyday meals. The balance of sweet, sour, and spicy notes makes it a perennial favorite across Malaysia's diverse communities. Enjoy this authentic, lighter take on a beloved local dish, tailored for the calorie-conscious home cook.
Ingredients
- 200g Firm tofu (cubed, as prawn substitute)
- 1 cup Buttermilk (low-fat preferred)
- 1/2 cup Santan (coconut milk) (light)
- 1 stalk Lemongrass (bruised)
- 10 leaves Kari daun (curry leaves)
- 2 Bird’s eye chili (sliced, adjust to taste)
- 2 cloves Garlic (minced)
- 1 small Onion (finely chopped)
- 1 Pandan leaf (tied into a knot)
- 1 tsp Cooking oil (canola or sunflower)
- 1/2 tsp Salt (to taste)
- 1/2 tsp Sugar (optional, adjust for taste)
Step-by-step instructions
Step 1 · Press and cube the tofu
Press and cube the tofu, then pat dry. Pan-fry with 1/2 tsp oil until golden. Set aside.
Step 2 · Heat remaining oil in a pan
Heat remaining oil in a pan. Sauté onions, garlic, and lemongrass until fragrant.
Step 3 · Add kari daun
Add kari daun, bird’s eye chili, and pandan leaf. Stir for 1 minute until leaves crackle.
Step 4 · Pour in the buttermilk and santan
Pour in the buttermilk and santan. Stir gently to combine and bring to a gentle simmer.
Step 5 · Add the fried tofu cubes
Add the fried tofu cubes. Season with salt and sugar. Let the curry simmer for 5-7 minutes until slightly thickened.
Step 6 · Taste and adjust seasoning
Taste and adjust seasoning. Remove pandan and lemongrass. Serve hot, garnished with extra curry leaves.
Why this recipe is healthy
Choosing tofu instead of prawns reduces cholesterol and saturated fat, making this curry lighter and suitable for weight management. Coconut milk and buttermilk provide creamy richness with less fat when used in moderation. The abundance of fresh aromatics boosts metabolic health, while the absence of deep-frying or processed ingredients keeps calories in check. This curry fits well in a balanced Malaysian vegetarian diet.
A note on tradition
Buttermilk prawn curry is a festive favorite in Malaysian Indian and Peranakan homes, especially during Deepavali and other celebrations. The dish reflects Malaysia’s unique blend of South Indian spices and local herbs like pandan and kari daun. Traditionally served during family gatherings or communal feasts, this curry highlights how Malaysian cuisine seamlessly fuses multicultural influences while celebrating local produce.