Prawn Malay Gravy Curry with Pulwal (Stuffed Pointed Gourd)
A traditional Malay-style curry featuring pointed gourds (pulwal) stuffed with spiced prawn mince and cooked in fragrant coconut milk gravy. This dish combines the delicate sweetness of prawns with aromatic spices and creamy coconut.
Ingredients
- 30 prawns Large prawns (bagda prawns), shelled and cleaned (About 1 pound; use the largest prawns available)
- 12 gourds Pointed gourds (pulwal), peeled (Can substitute with small zucchini or baby cucumbers)
- 1 roll Kitchen twine or sewing cotton (For tying the stuffed gourds)
- 1 teaspoon Ground turmeric (For the prawn mince)
- 1 teaspoon Red chili powder (Adjust to taste)
- 1 tablespoon Ground coriander
- 1 teaspoon Ground cumin
- 4 cloves Garlic cloves, minced
- 1 medium Onion, finely chopped (For the prawn mince)
- 1.5 teaspoons Salt (Or to taste)
- 3 tablespoons Mustard oil (Can substitute with vegetable oil)
- 2 cups Coconut milk (Fresh or canned)
- 3 stalks Lemongrass stalks, bruised (Remove before serving)
- 3 leaves Bay leaves
- 3 pods Green cardamom pods
- 4 cloves Whole cloves
- 1 inch piece Cinnamon stick
- 0.25 cup Breadcrumbs (For binding the prawn mince)
More recipes using Prawns
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A Malaysian-style prawn curry with caramelized onions, aromatic spices, and coconut milk. The doopiaja method features twice-cooked onions - fried and then simmered - creating a rich, flavorful sauce.
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Prawn Kofta Curry
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Instructions
- 1Shell and clean the prawns, removing heads and shells. Wash the prawns well with salt and water. Pat dry with paper towels.
- 2Place the cleaned prawns in a food processor or mortar and pound to a smooth pulp. If using a food processor, pulse until finely minced but not completely pureed.
- 3Mix the pounded prawns with turmeric, chili powder, ground coriander, ground cumin, minced garlic, finely chopped onion, and salt. Add breadcrumbs to bind the mixture. Mix thoroughly until well combined and the mixture holds together.
- 4Peel the pulwal (pointed gourds) finely, removing all the outer skin. Cut them open lengthways down one side, being careful not to cut all the way through. Scoop out all the seeds and inner pulp with a small spoon. Wash thoroughly and pat dry.
- 5Fill each hollowed pulwal with the prepared prawn mince, packing it in gently but firmly. Close the opening and tie each stuffed pulwal with kitchen twine or sewing cotton to keep the filling secure during cooking.
- 6Heat mustard oil in a large, deep pan or pot over medium heat. Add the remaining turmeric, chili powder, ground coriander, and ground cumin. Fry the spices, stirring constantly, until they turn brown and fragrant, about 3-4 minutes.
- 7Carefully place the stuffed pulwal into the pan with the fried spices. Add salt to taste. Gently turn the pulwal to coat them with the spiced oil, being careful not to break them.
- 8Pour in the 2 cups of coconut milk. Add the bruised lemongrass stalks, bay leaves, cardamom pods, cloves, and cinnamon stick. Stir gently to combine all ingredients.
- 9Bring the curry to a gentle boil, then reduce heat to low. Cover and simmer for 30 minutes, or until the pulwal are tender and the prawn filling is cooked through. Check occasionally and add a little water if the gravy becomes too thick.
- 10Remove from heat. Carefully remove and discard the lemongrass stalks (they are not meant to be eaten). Remove the kitchen twine from the pulwal if desired, or leave it on for presentation. Serve hot with steamed rice.
