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
- 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)
Step-by-step instructions
Step 1 · Soak soya chunks in hot water for 10 minutes
Soak soya chunks in hot water for 10 minutes, then squeeze out excess water. Set aside.
Step 2 · Heat coconut oil in a kadhai (deep pan)
Heat coconut oil in a kadhai (deep pan). Add mustard seeds and let them splutter. Add curry leaves and green chillies.
Step 3 · Add sliced onions and sauté until translucent
Add sliced onions and sauté until translucent.
Step 4 · Add turmeric powder and mix well
Add turmeric powder and mix well. Add the soaked soya chunks and sauté for 2 more minutes.
Step 5 · Pour in coconut milk and tamarind pulp
Pour in coconut milk and tamarind pulp. Stir gently to combine. Add salt as needed.
Step 6 · Simmer the curry on low heat for 5-7 minutes
Simmer the curry on low heat for 5-7 minutes, allowing flavors to meld.
Step 7 · Check seasoning
Check seasoning, garnish with extra curry leaves, and serve hot with steamed rice or brown rice.
Why this recipe 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.
A note on tradition
Coconut-based curries are a staple in South Indian coastal states like Kerala and Karnataka, where fresh coconut and spices are abundant. Dishes similar to Masak Lemak Udang are enjoyed during Onam and Vishu, celebrated harvest festivals. This dish is typically eaten during family gatherings or festive occasions, symbolizing abundance and togetherness.