Gulai Lemak Udang Dengan Nangka Recipe (Prawn Jackfruit Curry)

Prawns: Fresh and cleaned, these add a succulent and sweet flavor to the dish.

Young jackfruit: Cut into pieces, it provides a unique texture and mild sweetness.

Coconut milk: Adds a rich and creamy base to the curry.

Onion: Sliced, it forms the aromatic foundation of the dish.

Garlic: Minced, it enhances the overall flavor profile.

Curry powder: A blend of spices that gives the curry its distinctive taste.

Turmeric powder: Adds color and a warm, earthy flavor.

Chili powder: Provides a spicy kick to the curry.

Vegetable oil: Used for sautéing the aromatics.

Water: Helps to adjust the consistency of the curry.

When sautéing the onions and garlic, make sure to cook them until they are golden brown and fragrant. This step is crucial as it forms the flavor base for the curry. Additionally, when adding the curry powder, turmeric powder, and chili powder, stir continuously to prevent the spices from burning and to ensure they release their essential oils, enhancing the overall taste of the dish.

• prawns - Substitute with chicken breast: Chicken breast can mimic the texture and absorb the flavors of the curry well, making it a good alternative for those who do not consume seafood.

• young jackfruit - Substitute with green papaya: Green papaya has a similar texture to young jackfruit and can absorb the curry flavors effectively.

• coconut milk - Substitute with almond milk with coconut extract: Almond milk with a bit of coconut extract can provide a similar creamy texture and coconut flavor for those who are lactose intolerant or prefer a lighter option.

• onion - Substitute with shallots: Shallots have a milder and sweeter flavor compared to onions, which can add a different but pleasant taste to the curry.

• garlic - Substitute with ginger: Ginger can add a different layer of flavor and a bit of heat, complementing the curry spices well.

• curry powder - Substitute with garam masala: Garam masala has a complex blend of spices that can provide a rich and aromatic flavor similar to curry powder.

• turmeric powder - Substitute with saffron: Saffron can provide a similar yellow color and a unique flavor, though it is more expensive and should be used sparingly.

• chili powder - Substitute with cayenne pepper: Cayenne pepper can provide a similar level of heat and spiciness to the dish.

• vegetable oil - Substitute with coconut oil: Coconut oil can enhance the coconut flavor in the curry and is a healthier alternative.

• water - Substitute with chicken broth: Chicken broth can add more depth and richness to the curry compared to plain water.

• Allow the prawn jackfruit curry to cool completely before storing. This helps prevent condensation, which can lead to a watery curry.
• Transfer the cooled curry into airtight containers. For convenience, use portion-sized containers so you can reheat only what you need.
• Label the containers with the date of preparation. This ensures you keep track of freshness and consume the curry within a safe timeframe.
• Store the containers in the refrigerator if you plan to consume the curry within 3-4 days. The coconut milk base can spoil quickly if left for too long.
• For longer storage, place the containers in the freezer. The curry can be frozen for up to 2-3 months without significant loss of flavor or texture.
• When ready to eat, thaw the curry in the refrigerator overnight if frozen. This gradual thawing helps maintain the integrity of the prawns and jackfruit.
• Reheat the curry on the stovetop over medium heat, stirring occasionally to ensure even heating. Add a splash of water or coconut milk if the curry appears too thick.
• Avoid reheating the curry multiple times. Instead, reheat only the portion you intend to consume to maintain the best quality and safety.
• If you notice any off smells, discoloration, or unusual textures, discard the curry to avoid the risk of foodborne illness.

• For stovetop reheating, place the prawn jackfruit curry in a pot over medium heat. Add a splash of water or coconut milk to maintain its creamy texture. Stir occasionally to prevent sticking and heat until the prawns and jackfruit are warmed through, approximately 5-7 minutes.

• If using a microwave, transfer the curry to a microwave-safe dish. Cover with a microwave-safe lid or wrap. Heat on medium power for 2-3 minutes, stirring halfway through to ensure even heating. Add a bit of water or coconut milk if it appears too thick.

• For oven reheating, preheat your oven to 350°F (175°C). Place the curry in an oven-safe dish and cover with foil to prevent drying out. Heat for 15-20 minutes, stirring halfway through. Check to ensure the prawns and jackfruit are heated thoroughly.

• If you have a steamer, place the curry in a heatproof bowl and steam for about 10 minutes. This method helps retain the moisture and flavors of the coconut milk and spices.

• For a quick reheat, you can use a non-stick skillet. Add the curry to the skillet over medium heat, stirring frequently. Add a splash of water or coconut milk if needed, and heat until the prawns and jackfruit are warmed through, about 5 minutes.

• Pot: Used for cooking the curry and simmering the ingredients together.

• Wooden spoon: Ideal for stirring the ingredients to ensure even cooking and to prevent sticking.

• Knife: Essential for slicing the onion and mincing the garlic.

• Cutting board: Provides a safe surface for cutting the onion and garlic.

• Measuring spoons: Used to measure out the curry powder, turmeric powder, chili powder, and vegetable oil accurately.

• Measuring cup: Necessary for measuring the coconut milk and water.

• Bowl: Useful for holding the cleaned prawns and cut jackfruit before adding them to the pot.

• Stove: Provides the heat source for cooking the curry.

• Ladle: Handy for serving the hot curry once it's ready.

Prep ingredients in advance: Clean and devein the prawns and cut the jackfruit the night before.

Use pre-made curry paste: Substitute the curry powder, turmeric powder, and chili powder with a pre-made paste to save time.

Opt for canned coconut milk: Using canned coconut milk can speed up the process.

Cook in batches: Sauté the onions and garlic in larger quantities and freeze portions for future use.

Simmer with a lid: Cover the pot while simmering to reduce cooking time and ensure the jackfruit becomes tender faster.