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Kari Udang
Makan Tengah Hari • Malaysia
How to Make Prawn Curry (Traditional & Healthy Version)
Prawn Curry, known locally as Kari Udang, is a beloved dish in Malaysian cuisine, drawing inspiration from the South Indian communities of Malaysia. This dish combines the richness of santan (coconut milk), the warmth of local spices, and the fresh flavors of prawns for a satisfying, aromatic meal. The vibrant yellow hue from turmeric, the aroma of fresh curry leaves, and the subtle sweetness of pandan leaves create a memorable flavor profile that is uniquely Malaysian. Prawn Curry is a testament to Malaysia’s multicultural food heritage, blending Indian, Malay, and even Nyonya influences into one pot. Traditionally served during lunch, especially in South Indian Malaysian households, this dish is enjoyed with steamed rice or roti canai. Using fresh, local ingredients like lemongrass and kunyit (turmeric), this health-conscious version of Kari Udang is lighter on oil and rich in natural flavors, making it an excellent choice for those tracking calories or seeking a wholesome Malaysian meal.
Bahan-bahan(untuk 1 medium bowl per serving)
- 200g Medium prawns, peeled & deveined (Udang sederhana)
- 1 tablespoon Cooking oil (Can use canola or sunflower oil)
- 1 small Onion, finely chopped (Bawang besar)
- 2 Garlic cloves, minced (Bawang putih)
- 1 teaspoon Fresh ginger, minced (Halia)
- 8-10 Curry leaves (Daun kari)
- 1 stalk Lemongrass, bruised (Serai)
- 1 Pandan leaf, knotted (Daun pandan) - pilihan
- 2 tablespoons Curry powder (Malaysian style)
- 1 teaspoon Chili powder (Serbuk cili)
- 1/2 teaspoon Turmeric powder (Serbuk kunyit)
- 1 small Tomato, diced (Tomato)
- 2 tablespoons Tamarind juice (Air asam jawa)
- 200ml Light santan (coconut milk) (Santan cair)
- to taste Salt (Garam)
- For garnish Fresh coriander leaves (Daun ketumbar) - pilihan
Arahan
- 1
Heat oil in a medium pot. Sauté onion, garlic, and ginger until fragrant and golden.
5 minutes
Use low heat to avoid burning the aromatics.
- 2
Add curry leaves, lemongrass, and pandan leaf. Stir-fry until aromatic.
2 minutes
Bruise the lemongrass to release more flavor.
- 3
Mix in curry powder, chili powder, and turmeric. Add a splash of water to prevent burning. Stir for 1 minute.
2 minutes
Pre-mix spices in water to avoid clumping.
- 4
Add diced tomato and cook until softened.
3 minutes
Tomato adds natural sweetness and balances the curry.
Kenapa hidangan ini sihat
By using less oil, light santan, and plenty of fresh herbs, this Prawn Curry recipe offers a healthier alternative to traditional versions without sacrificing authentic Malaysian flavor. The lean protein and reduced fat content support weight management and muscle health. It’s an excellent option for those seeking a nutritious, balanced lunch that’s still rich in heritage and taste.
This Prawn Curry is packed with lean protein from prawns, which are low in fat and high in essential minerals like selenium and zinc. The use of light santan reduces saturated fat content, while local spices such as turmeric provide anti-inflammatory benefits. Curry leaves and lemongrass are rich in antioxidants and vitamins. This dish is low in carbohydrates, especially when served with brown rice or cauliflower rice, making it suitable for calorie-conscious eaters.
Petua
- 💡Tip 1: Always use fresh prawns for the best flavor and texture.
- 💡Tip 2: Lightly bruise lemongrass and knot pandan leaves to release maximum aroma.
- 💡Tip 3: Add santan at the end and avoid boiling vigorously to prevent curdling.
Penyimpanan & hidangan
Store leftover prawn curry in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat; avoid overcooking the prawns to keep them tender.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 250.0 kcal |
