Ingredients with Measurements:
- 2 cups of white rice
- 1 pound of shrimp, peeled and deveined
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 tablespoon of curry powder
- 1 teaspoon of turmeric powder
- 1 teaspoon of cumin powder
- 1 teaspoon of coriander powder
- 1 can of coconut milk
- 1 cup of water
- 2 tablespoons of vegetable oil
- Salt and pepper to taste
- Chopped cilantro for garnish
Special equipment needed:
- Rice cooker or pot with lid
- Large skillet or wok
Step-by-step instructions:
1. Rinse the rice and cook it according to the instructions on the rice cooker or pot with lid.
2. In a large skillet or wok, heat the vegetable oil over medium-high heat.
3. Add the chopped onion and minced garlic to the skillet and sauté until the onion is translucent.
4. Add the curry powder, turmeric powder, cumin powder, and coriander powder to the skillet and stir until the spices are fragrant.
5. Add the peeled and deveined shrimp to the skillet and cook until they are pink and cooked through.
6. Pour in the can of coconut milk and 1 cup of water to the skillet and stir until the ingredients are well combined.
7. Bring the mixture to a boil and then reduce the heat to low and let it simmer for 10-15 minutes.
8. Season the curry with salt and pepper to taste.
9. Serve the curry over the cooked rice and garnish with chopped cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium-high heat for sautéing and boiling
Low heat for simmering
Serving size:
4 servings
Nutritional information:
Calories per serving: 450
Fat per serving: 20g
Carbohydrates per serving: 50g
Protein per serving: 20g
Substitutions for ingredients:
- Chicken or beef can be used instead of shrimp
- Olive oil or coconut oil can be used instead of vegetable oil
- Brown rice can be used instead of white rice
Variations:
- Add vegetables such as bell peppers, carrots, and potatoes to the curry
- Use different types of curry powder for different flavor profiles
- Add chili peppers for a spicier curry
Tips and tricks:
- Use fresh shrimp for the best flavor
- Toast the spices in the skillet before adding the other ingredients for a deeper flavor
- Use a rice cooker for perfectly cooked rice every time
Storage instructions:
Store the leftover curry and rice separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the curry and rice separately in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the curry and rice in separate bowls and garnish with chopped cilantro.
Garnishes:
Chopped cilantro
Pairings:
- Naan bread
- Mango chutney
- Cucumber raita
Suggested side dishes:
- Steamed vegetables
- Lentil soup
- Papadum
Troubleshooting advice:
- If the curry is too thick, add more water or coconut milk to thin it out.
- If the curry is too thin, let it simmer for longer to reduce the liquid.
Food safety advice:
- Make sure the shrimp is cooked through before serving.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Nasi Kari Udang is a Malaysian dish that combines Indian and Malay flavors.
Flavor profiles:
Spicy, savory, and slightly sweet
Serving suggestions:
Serve the curry and rice in separate bowls and garnish with chopped cilantro.
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Region: Malaysian