Masak Lemak Udang
Lunch • India
How to Make Masak Lemak Udang (Traditional & Healthy Version)
Masak Lemak Udang, traditionally a coconut-based curry dish, finds its inspiration in the coastal kitchens of southern India, where coconut and subtle spices are everyday staples. In this vegetarian adaptation for Indian cuisine, succulent soya chunks replace prawns (udang), allowing everyone to enjoy its creamy, aromatic gravy. Infused with fresh haldi (turmeric), hari mirch (green chillies), and a touch of tamarind, this curry is both comforting and festive. The gentle sweetness of coconut milk balances the sharpness of spices in this dish, making it perfect for family lunches or as a main course during festivals like Onam, where coconut curries are celebrated. Its mellow flavor profile is loved across generations, especially in Kerala and coastal Karnataka. Light on oil and packed with plant protein, this healthy Masak Lemak Udang recipe is ideal for calorie-conscious foodies, vegetarians, and anyone seeking a wholesome lunch option. Its creamy texture and vibrant yellow hue make it as pleasing to the eyes as it is to the palate.
Ingredients(for 1 medium katori (bowl) per person)
- 1 cup Soya chunks (soaked and squeezed, also called nutri nuggets)
- 1 cup Coconut milk (nariyal doodh, fresh or tetra pack)
- 1 small Onion (finely sliced, pyaz)
- 2 Green chilli (hari mirch, slit)
- 1/2 tsp Turmeric powder (haldi)
- 1 tbsp Tamarind pulp (imli, adjust to taste)
- 1/2 tsp Mustard seeds (rai)
- 8-10 Curry leaves (kadi patta)
- 1 tbsp Coconut oil (nariyal tel)
- to taste Salt (namak)
Instructions
- 1
Soak soya chunks in hot water for 10 minutes, then squeeze out excess water. Set aside.
10 minutes
Squeeze soya chunks well to absorb more flavors from the curry.
- 2
Heat coconut oil in a kadhai (deep pan). Add mustard seeds and let them splutter. Add curry leaves and green chillies.
2 minutes
Keep flame low to prevent burning the spices.
- 3
Add sliced onions and sauté until translucent.
3 minutes
Stir continuously for even cooking and sweetness.
- 4
Add turmeric powder and mix well. Add the soaked soya chunks and sauté for 2 more minutes.
2 minutes
Turmeric gives a lovely color and boosts immunity.
Why This Dish is Healthy
Using soya chunks instead of prawns makes this dish lower in calories and high in protein, suitable for weight management. Coconut oil and milk provide medium-chain triglycerides, which are easily metabolized. Minimal oil and a focus on natural spices make it a clean, wholesome choice for lunch. The absence of refined ingredients further adds to its health quotient.
This vegetarian Masak Lemak Udang is rich in plant protein from soya chunks and provides healthy fats from coconut milk. It contains dietary fiber, vitamins like B12 (from fortified soya), and minerals such as potassium and magnesium. The use of turmeric and curry leaves adds antioxidants and anti-inflammatory benefits. Low in saturated fats and free from cholesterol, this dish supports heart health and digestion.
Pro Tips
- 💡Always soak and squeeze soya chunks well to avoid a chewy texture.
- 💡Use freshly pressed coconut milk for a richer flavor.
- 💡Do not overboil coconut milk; simmer on low heat to preserve creaminess.
Storage & Serving
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on low flame, adding a splash of water or coconut milk if needed.
Best served: Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 220.0 kcal |
