Classic Shrimp Curry (Kari Udang)
Hidangan tradisional · Malaysian
A rich and aromatic Malaysian shrimp curry, featuring plump shrimp simmered in a fragrant coconut milk broth infused with a complex blend of spices. This classic dish is a staple in many households, offering a perfect balance of heat, sweetness, and savory depth.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Shrimp, peeled and deveined500g
- Coconut milk400ml
- Curry leaves1 sprig
- Dried chilies, soaked and blended5-7
- Shallots, sliced3
- Garlic, minced3 cloves
- Ginger, grated1 inch piece
- Turmeric powder1 tsp
- Coriander powder1 tbsp
- Cumin powder1 tsp
- Lemongrass, bruised1 stalk
- Tamarind paste1 tbsp
- Vegetable oil2 tbsp
- Saltto taste
- Water100ml
Langkah
- 1
Sauté sliced shallots, minced garlic, and grated ginger in vegetable oil until fragrant.
- 2
Add blended dried chilies, turmeric powder, coriander powder, and cumin powder. Stir and cook for 2-3 minutes until the oil separates.
- 3
Add the bruised lemongrass and curry leaves. Stir well.
- 4
Pour in the coconut milk and water. Bring to a simmer.
- 5
Stir in the tamarind paste and salt to taste.
- 6
Add the shrimp and cook for 3-5 minutes, or until just cooked through. Do not overcook.
- 7
Serve hot, ideally with rice.
