Udang Galah Masak Lemak Recipe (River Prawn Coconut Curry)

River prawns: Fresh, cleaned, and deveined prawns that are the star of this dish.

Coconut milk: Provides a rich and creamy base for the curry.

Lemongrass: Adds a citrusy and fragrant note to the curry.

Kaffir lime leaves: Imparts a unique and aromatic flavor.

Turmeric leaf: Enhances the color and adds a subtle earthy taste.

Cooking oil: Used to sauté the lemongrass and other ingredients.

Salt: Enhances the overall flavor of the dish.

Sugar: Balances the flavors and adds a hint of sweetness.

When preparing lemongrass, make sure to bruise it properly by using the back of a knife or a pestle. This helps release its essential oils and enhances the flavor of the curry. Additionally, when adding coconut milk, keep the heat at a gentle simmer to prevent it from curdling.

• river prawns - Substitute with shrimp: Shrimp have a similar texture and flavor profile, making them a suitable replacement for river prawns.

• coconut milk - Substitute with evaporated milk with coconut extract: If coconut milk is unavailable, evaporated milk with a few drops of coconut extract can mimic the creamy texture and flavor.

• lemongrass - Substitute with lemon zest and ginger: The combination of lemon zest and ginger can replicate the citrusy and slightly spicy notes of lemongrass.

• kaffir lime leaves - Substitute with lime zest and bay leaves: Lime zest provides the citrus aroma, while bay leaves add a subtle depth, similar to kaffir lime leaves.

• turmeric leaf - Substitute with ground turmeric: Ground turmeric can provide the earthy flavor and color, though it lacks the aromatic quality of fresh turmeric leaf.

• cooking oil - Substitute with coconut oil: Coconut oil complements the coconut milk and enhances the overall flavor profile of the dish.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, enhancing the dish's complexity.

• sugar - Substitute with palm sugar: Palm sugar has a rich, caramel-like flavor that pairs well with the other ingredients in the curry.

• Allow the curry to cool completely before storing. This prevents condensation, which can dilute the coconut milk and alter the flavor.
• Transfer the Udang Galah Masak Lemak into an airtight container. Ensure the container is clean and dry to maintain the freshness of the dish.
• For short-term storage, place the container in the refrigerator. The curry can be stored for up to 3 days. Reheat thoroughly before serving.
• For long-term storage, consider freezing the curry. Portion the dish into freezer-safe containers or heavy-duty freezer bags. This makes it easier to thaw only what you need.
• Label the containers with the date of preparation. This helps in keeping track of how long the curry has been stored.
• When ready to use, thaw the curry in the refrigerator overnight. Avoid thawing at room temperature to prevent bacterial growth.
• Reheat the curry gently over medium heat, stirring occasionally. Add a splash of coconut milk or water if the curry appears too thick after reheating.
• Avoid reheating multiple times. Only reheat the portion you plan to consume to maintain the quality and safety of the curry.
• If you notice any off smells, discoloration, or changes in texture, it’s best to discard the curry. Food safety is paramount.

• Stovetop Method: Place the leftover Udang Galah Masak Lemak in a saucepan. Add a splash of coconut milk or water to maintain its creamy consistency. Heat over medium-low heat, stirring occasionally until the prawns are heated through. Be careful not to overcook the prawns to avoid them becoming rubbery.

• Microwave Method: Transfer the curry to a microwave-safe dish. Cover it with a microwave-safe lid or plastic wrap with a few holes to allow steam to escape. Heat on medium power for 1-2 minutes, stirring halfway through. Continue heating in 30-second intervals until the prawns are hot. Stir well before serving.

• Oven Method: Preheat your oven to 300°F (150°C). Place the Udang Galah Masak Lemak in an oven-safe dish and cover it with aluminum foil. Heat for about 15-20 minutes, or until the prawns are warmed through. Stir halfway through the heating process to ensure even reheating.

• Steaming Method: Place the leftover curry in a heatproof bowl. Set up a steamer and bring the water to a boil. Place the bowl in the steamer, cover, and steam for about 5-7 minutes, or until the prawns are heated through. This method helps retain the moisture and flavor of the curry.

• Sous Vide Method: If you have a sous vide machine, place the leftover curry in a vacuum-sealed bag. Set the sous vide machine to 140°F (60°C) and immerse the bag in the water bath. Heat for about 30 minutes. This method ensures the prawns are evenly reheated without overcooking.

• Pot: Used to cook the curry and simmer the ingredients together.

• Cooking spoon: Essential for stirring the ingredients to ensure even cooking and to prevent sticking.

• Knife: Necessary for bruising the lemongrass and tearing the turmeric leaf into pieces.

• Cutting board: Provides a safe surface for preparing the lemongrass and turmeric leaf.

• Measuring cup: Used to measure the coconut milk accurately.

• Tablespoon: For measuring the cooking oil.

• Tongs: Useful for handling the prawns while cooking.

• Serving dish: For presenting the finished dish.

Prepare ingredients in advance: Clean and devein the river prawns ahead of time to save on prep work.

Use pre-made coconut milk: Opt for canned or boxed coconut milk to avoid the hassle of extracting it yourself.

Pre-measure spices: Measure out your salt and sugar before you start cooking to streamline the process.

Bruise lemongrass early: Bruise and prepare the lemongrass before you start cooking to save time during the cooking process.

Cook in batches: If making a larger quantity, cook the prawns in batches to ensure even cooking.