Gulai labu - Spicy prawn and cucumber curry
Gulai labu - Spicy prawn and cucumber curry
This dish is Malaysian. Serves 4-6 people
(1 vote)
Ingredients
350 gr/12 oz raw prawns, peeled and de-veined
115 g/ 4 0z shallots or onions
6 garlic cloves
280 g/10 0z cucumber, peeled and cut crossways into 1 cm/ 1/2 in rounds
3/4 - 1 tsp salt
1 tsp sugar
2 tbsp ground coriander seeds
1 tbsp ground fennel seeds
1 tbsp ground white pepper or to taste
400 ml/ 14 fl oz canned coconut milk
4 tbsp vegetable oil
1 tsp whole fennel seeds
1 tbsp ground cumin seeds
1 tsp ground turmeric
3-4 dried hot chilies
Instructions
1. Wash the prawns and pat dry. Very finely chop 85 g/3oz of the shallots, then finely slice the remainder. Very finely chop four of the garlic cloves and cut the other two into fine slivers. Combine sliced shallots and slivered garlic, set aside
2. In a medium pan, combine the chopped shallots, garlic, coriander, ground fennel seeds, white pepper, cumin, turmeric, and 450 ml/16 fl oz of water. Crumble in the red chilies, stir and bring to the boil, then cook, uncovered over a high heat, for 5 minutes.
3. Add the cucumber rounds and return to a simmer, cover and cook for 5 minutes. Add the prawns, salt and sugar and simmer gently for 1 minute stirring. Stir in the coconut milk, bring the mixture to the boil, then reduce the heat and simmer for 1 minute, stirring occasionally.
4. Heat the oil and when hot, add the reserved shallots and garlic. Stir fry until golden then add fennel seeds. Stir once and pour into pan containing the curry.