Prawn Malay Gravy Curry with White Pumpkin or Cucumber
A fragrant Malay-style prawn curry with coconut milk and lemon grass, featuring white pumpkin or cucumber. The prawns are parboiled first to remove any fishy taste, then cooked in a rich, aromatic gravy.
Ingredients
- 1 pound Large prawns (bagda prawns preferred), heads removed (About 16-20 large prawns; select the largest available)
- 1.5 pounds White pumpkin or cucumbers, peeled, seeded, cut into 2-inch pieces (About 1/4 of a white pumpkin or 6 cucumbers)
- 3 tablespoons Ghee or clarified butter (For frying)
- 1 teaspoon Ground turmeric
- 1 teaspoon Red chili powder (Adjust to taste)
- 2 teaspoons Ground coriander
- 1 teaspoon Ground cumin
- 1 teaspoon Garlic, ground or minced
- 1 teaspoon Salt (To taste)
- 2 cups Coconut milk (Fresh or canned)
- 3 blades Lemon grass blades (1-2 extra blades compared to chicken version; discard before serving)
- 3 pods Green cardamom pods (Lightly crushed)
- 3 whole Whole cloves
- 1 inch Cinnamon stick
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Instructions
- 1Remove the heads from the prawns and devein them. Bring a pot of water to a boil and parboil the prawns for 2-3 minutes to remove any fishy smell and taste (called 'besine'). Drain and set aside.
- 2Peel the white pumpkin or cucumbers, remove the seeds and soft center, and cut into 2-inch square pieces. Place in cold water and let steep while you prepare the other ingredients. Drain thoroughly through a colander before using.
- 3Heat the ghee in a large pot over medium heat. Add the turmeric, chili powder, ground coriander, cumin, and garlic. Fry, stirring constantly, until the spices turn a rich brown color and become fragrant.
- 4Add the parboiled prawns and salt to the pot with the fried spices. Fry, stirring frequently, until the prawns turn a fine bright light brown color.
- 5Add the drained pumpkin or cucumber pieces to the pot. Pour in the coconut milk, then add the lemon grass blades, cardamom pods, cloves, and cinnamon stick. Stir gently to combine all ingredients.
- 6Reduce heat to low and allow the curry to simmer gently for about 30 minutes, until the prawns are fully cooked, the vegetables are tender, and the flavors have melded together. Stir occasionally to prevent sticking.
- 7Remove and discard the lemon grass blades, cinnamon stick, and whole spices if desired. Taste and adjust salt if needed. Transfer to a serving dish and serve hot with rice.
