Spicy Prawn Curry with Okra (Kari Udang Bendi Pedas)
85% asli · Malaysian/Singaporean
A flavorful variation of Kari Udang that incorporates okra (bendi) for added texture and a slightly different flavor profile. This version often has a spicier kick, making it a delightful choice for those who enjoy a bit more heat.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Shrimp, peeled and deveined500g
- Okra, trimmed and cut into 1-inch pieces200g
- Coconut milk400ml
- Curry leaves1 sprig
- Dried chilies, soaked and blended7-9
- Shallots, sliced4
- Garlic, minced4 cloves
- Ginger, grated1.5 inch piece
- Turmeric powder1 tsp
- Coriander powder1.5 tbsp
- Chili powder (optional, for extra heat)1 tsp
- Tamarind paste1.5 tbsp
- Vegetable oil3 tbsp
- Saltto taste
- Water100ml
Langkah
- 1
Heat vegetable oil in a pot. Sauté sliced shallots, minced garlic, and grated ginger until fragrant.
- 2
Add blended dried chilies, turmeric powder, coriander powder, and optional chili powder. Cook for 3-4 minutes until the spice mixture is fragrant and the oil starts to separate.
- 3
Add the curry leaves and stir.
- 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 okra pieces and cook for 5-7 minutes until tender-crisp.
- 7
Add the shrimp and cook for 3-5 minutes until just cooked through.
- 8
Serve hot with rice.
