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Crayfish Curry
Makan Tengah Hari • Malaysia
How to Make Crayfish Curry (Traditional & Healthy Version)
Crayfish Curry, known locally as Kari Udang Galah, is a cherished Malaysian lunch dish originating from the South Indian communities of Malaysia. This aromatic curry seamlessly blends Malaysian multicultural influences, featuring fresh crayfish, santan (coconut milk), and a medley of local spices such as kunyit (turmeric), cili (chili), and serai (lemongrass). The use of pandan leaves and curry leaves brings out the unique flavors typical of Malaysian cuisine, creating a fragrant and rich curry that is both satisfying and wholesome. Malaysian crayfish curry stands out for its balance of textures and flavors—juicy crayfish, creamy santan, and a warming spice profile. The dish is often served with steamed rice during lunch, making it a staple in both home kitchens and festive gatherings. It celebrates Malaysia’s multicultural heritage, drawing on Indian, Malay, and indigenous ingredients, making it a true reflection of the nation's culinary diversity. Crayfish Curry is a great choice for health-conscious eaters, as it is high in protein and can be easily adapted to suit various dietary needs, including vegetarian and vegan options.
Bahan-bahan(untuk 1 medium bowl with rice)
- 250g Crayfish (udang galah) (Fresh, cleaned and deveined)
- 1 cup Santan (coconut milk) (Fresh or light coconut milk)
- 1 medium Onion (Diced)
- 3 cloves Garlic (Minced)
- 1 inch Ginger (Grated)
- 1 stalk Serai (lemongrass) (Bruised)
- 2 Cili merah (red chili) (Sliced)
- 1 tsp Kunyit powder (turmeric) (Ground)
- 10 leaves Curry leaves (Fresh)
- 1 leaf Pandan leaf (Tied in a knot) - pilihan
- 1/2 tsp Salt (To taste)
- 1 tbsp Cooking oil (Can use olive oil for healthier option)
Arahan
- 1
Heat the cooking oil in a medium pot. Add onions, garlic, and ginger. Sauté until fragrant and onions turn translucent.
5 minutes
Use minimal oil and stir frequently to prevent burning.
- 2
Add the serai (lemongrass), curry leaves, and pandan leaf. Continue sautéing to release their aroma.
3 minutes
Bruise lemongrass for maximum flavor.
- 3
Stir in kunyit powder and cili merah. Mix well and cook for another minute.
1 minute
Adjust chili quantity for preferred spice level.
- 4
Add crayfish and toss to coat with spices. Cook until crayfish turn pink and start to curl.
5 minutes
Do not overcook crayfish; they cook quickly.
Kenapa hidangan ini sihat
This dish is a healthy choice because it is high in protein and contains beneficial fats from santan, which can be replaced with lighter versions for lower calories. Using fresh spices and herbs boosts immunity and metabolism, while crayfish offers omega-3 fatty acids. The recipe is naturally gluten-free and can be adapted for vegan or diabetic diets, making it suitable for a wide range of health-conscious eaters.
Crayfish Curry is rich in lean protein, thanks to crayfish, which is low in fat and high in essential amino acids. Coconut milk (santan) offers healthy fats and minerals such as manganese and copper. The use of aromatic herbs like lemongrass and pandan provides antioxidants, while turmeric and chili contribute anti-inflammatory benefits. This recipe avoids processed ingredients and uses fresh local produce, maximizing vitamins and minerals such as vitamin C, B vitamins, and potassium.
Petua
- 💡Tip 1: Use fresh crayfish for best flavor and texture.
- 💡Tip 2: Bruise lemongrass and tie pandan leaf for easy removal after cooking.
- 💡Tip 3: Simmer gently to avoid curdling coconut milk and overcooking crayfish.
Penyimpanan & hidangan
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently to avoid curdling the santan. Do not freeze as coconut milk may separate.
Paling sesuai dihidang: Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 210.0 kcal |
