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Prawn Curry (Gulai Udang)

Friday, 29 May 2009

Description

This recipe and others can be found in the 12-part illustrated series "A World of Curries". You can read all about this unique Indian flavor here.

Ingredients

At a glance

Cuisine

East Indian

Asian

Ingredient

Seafood

Cooking Method

Fry

Heat Level

Chile

Piquin

Meal/Course

Lunch

Dinner

Appetizer/Hors d'oeuvre

Side Dish

Main Course

Serves

10 dried small hot red chiles, such as piquins, stems removed
5 candlenuts (or substitute macadamia nuts or cashews)
2 stalks lemongrass, bulbs included
1/2 teaspoon turmeric powder
1 large piece galangal, peeled and chopped (or substitute ginger)
1 small onion, chopped
1 teaspoon prawn or shrimp paste
1 tablespoon ghee (recipe here) or vegetable oil
4 curry leaves (optional)
1 1/2 pounds prawns or large shrimp, peeled, heads and tails removed (optional), deveined if desired
1 1/2 cups thick coconut milk, recipe here

Methods/steps

In a food processor, combine the chiles, nuts, lemongrass, turmeric, galangal, onion, and prawn paste and puree to a fine paste.

Heat the oil in a skillet or wok and fry the paste and curry leaves for 5 minutes. Add the prawns and coconut milk and cook, uncovered, over medium heat until the prawns are done, about 15 minutes.

Additional Tips

In Malaysia, this dish is sometimes prepared with as many as forty small, red-hot chiles, making it one of the hottest dishes in the Spice Islands. I have toned it down a bit, but it is still quite hot. In some versions of this gulai, tomatoes and/or tamarind paste are added. Serve the curry in banana leaves for a dramatic presentation.

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