How to Make Prawn Curry (Traditional & Healthy Version)

Name: How to Make Prawn Curry (Traditional & Healthy Version)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Cuisine: indian
Ingredients: 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); 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)

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.

35 min jumlah2 hidanganSederhana250 kcal / 100g

Bahan

Arahan langkah demi langkah

Step 1 · Heat oil in a medium pot

Heat oil in a medium pot. Sauté onion, garlic, and ginger until fragrant and golden.

Step 2 · Add curry leaves

Add curry leaves, lemongrass, and pandan leaf. Stir-fry until aromatic.

1 min

Step 3 · Mix in curry powder

Mix in curry powder, chili powder, and turmeric. Add a splash of water to prevent burning. Stir for 1 minute.

Step 4 · Add diced tomato and cook until softened

Add diced tomato and cook until softened.

Step 5 · Pour in tamarind juice and light santan

Pour in tamarind juice and light santan. Stir well and bring to a gentle simmer.

Step 6 · Add prawns

Add prawns. Simmer just until prawns turn pink and are cooked through.

Step 7 · Season with salt

Season with salt. Remove from heat and garnish with fresh coriander leaves.

Mengapa resipi 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.

Nota tentang tradisi

Prawn Curry is a staple in many South Indian Malaysian households, particularly among communities in Penang and Klang. It’s often enjoyed during family gatherings, festive occasions, and as a hearty lunch dish. The blend of Indian spices with Malay herbs like daun pandan and serai demonstrates Malaysia’s rich multicultural heritage and the seamless integration of local flavors into traditional Indian recipes.

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