How to Make Udang Curry (Traditional & Healthy Version)
Udang Curry is a beloved Malaysian dish that showcases the vibrant multicultural influences of the country, notably from the South Indian community. Known for its aromatic spices, creamy santan (coconut milk), and succulent prawns (udang), this curry is a staple during family gatherings and festive occasions. The blend of fresh local ingredients like lemongrass, pandan leaves, and curry leaves gives the dish an unmistakable Malaysian character, creating layers of flavor that are both comforting and exciting. This healthy version of Udang Curry is lighter yet retains its authentic taste. By incorporating a variety of fresh vegetables and using minimal oil, this recipe is perfect for those who are health-conscious but still crave traditional Malaysian flavors. The use of aromatic spices not only adds depth but also offers various health benefits, making it a wholesome choice for lunch or any festive meal. Udang Curry is a testament to Malaysia’s rich culinary heritage, combining Indian and Malay techniques with local produce for a truly unique dish.
Ingredients
- 200g Medium-sized prawns (udang), peeled and deveined
- 200ml Santan (light coconut milk) (Use fresh or carton)
- 1 medium Onion (finely sliced)
- 2 Garlic cloves (minced)
- 1-inch piece Ginger (grated)
- 1 sprig Curry leaves (fresh preferred)
- 1 stalk Lemongrass (smashed)
- 1 Red chili (sliced; seeds removed for less heat)
- 1 small Tomato (chopped)
- 1 Pandan leaf (knotted)
- 1/2 tsp Turmeric powder
- 1/2 tsp Coriander powder
- 1/2 tsp Cumin powder
- to taste Salt
- 1 tbsp Cooking oil (preferably canola or sunflower)
- 1 small Carrot (sliced thinly)
- 3 stalks Long beans (cut to 2-inch pieces)
Step-by-step instructions
Step 1 · Rinse the prawns thoroughly and pat dry
Rinse the prawns thoroughly and pat dry. Set aside. Prepare all vegetables and aromatics (onion, garlic, ginger, lemongrass, chili, tomato, carrot, and long beans).
Step 2 · Heat 1 tbsp oil in a medium pot
Heat 1 tbsp oil in a medium pot. Sauté onions until translucent, then add garlic, ginger, curry leaves, and lemongrass. Stir until fragrant.
Step 3 · Add turmeric
Add turmeric, coriander, and cumin powders. Stir for 1 minute to release their aroma. Then add chopped tomato and optional pandan leaf. Cook until tomato softens.
Step 4 · Add carrot and long beans (if using)
Add carrot and long beans (if using). Pour in 100ml water and simmer for 3 minutes until vegetables are slightly tender.
Step 5 · Add the prawns and stir gently until they start to turn pink
Add the prawns and stir gently until they start to turn pink. Immediately pour in the santan (coconut milk). Stir well.
Step 6 · Season with salt to taste
Season with salt to taste. Lower the heat and let the curry simmer gently for another 3-5 minutes, until the prawns are cooked and the curry is aromatic. Remove lemongrass and pandan leaf before serving.
Step 7 · Serve hot with steamed brown rice or wholegrain roti for a healthy
Serve hot with steamed brown rice or wholegrain roti for a healthy, filling meal.
Why this recipe is healthy
This version of Udang Curry uses light coconut milk and extra vegetables, reducing overall calories and saturated fat compared to traditional recipes. The absence of processed ingredients and the inclusion of fresh aromatics make it rich in antioxidants, fiber, and essential nutrients. It's a balanced meal suitable for weight management, diabetes care, and general wellness.
A note on tradition
Udang Curry is commonly enjoyed in Malaysian households, especially among the Indian and Malay communities in the southern regions. It's often served during festive gatherings, weddings, or family Sunday lunches, highlighting Malaysia's multicultural heritage. The use of local ingredients like santan, lemongrass, and pandan demonstrates the unique blend of Malay and Indian influences in the country's food culture.