Buttermilk Prawn Curry
South Indian • Vegan
How to Make Vegetarian Buttermilk Prawn Curry (Traditional & Healthy Version)
Vegetarian Buttermilk Prawn Curry is a Malaysian classic reimagined for plant-based diets. Traditionally known as 'Udang Masak Lemak Buttermilk', this dish celebrates Malaysia’s multicultural heritage, with influences from South Indian, Chinese, and Malay kitchens. The curry is beloved for its creamy, aromatic 'santan' (coconut milk) base, gently spiced with local favorites like lemongrass and kari daun (curry leaves), and finished with the tangy richness of buttermilk. In this vegetarian adaptation, succulent tofu is used instead of prawns, preserving the curry’s iconic flavor and texture while making it accessible to more diets. Perfect for those seeking a health-conscious version of this festive favorite, the recipe uses minimal oil and showcases the best of Malaysian produce. It’s a comforting, crowd-pleasing curry ideal for family gatherings, festival feasts, or everyday meals. The balance of sweet, sour, and spicy notes makes it a perennial favorite across Malaysia's diverse communities. Enjoy this authentic, lighter take on a beloved local dish, tailored for the calorie-conscious home cook.
Ingredients(for 1 generous bowl (approx. 300ml) per serving)
- 200g Firm tofu (cubed, as prawn substitute)
- 1 cup Buttermilk (low-fat preferred)
- 1/2 cup Santan (coconut milk) (light)
- 1 stalk Lemongrass (bruised)
- 10 leaves Kari daun (curry leaves)
- 2 Bird’s eye chili (sliced, adjust to taste)
- 2 cloves Garlic (minced)
- 1 small Onion (finely chopped)
- 1 Pandan leaf (tied into a knot)
- 1 tsp Cooking oil (canola or sunflower)
- 1/2 tsp Salt (to taste)
- 1/2 tsp Sugar (optional, adjust for taste) - optional
Instructions
- 1
Press and cube the tofu, then pat dry. Pan-fry with 1/2 tsp oil until golden. Set aside.
7 minutes
Use non-stick pan to minimize oil.
- 2
Heat remaining oil in a pan. Sauté onions, garlic, and lemongrass until fragrant.
3 minutes
Keep flame medium-low to avoid burning aromatics.
- 3
Add kari daun, bird’s eye chili, and pandan leaf. Stir for 1 minute until leaves crackle.
1 minute
Fresh curry leaves give the best aroma.
- 4
Pour in the buttermilk and santan. Stir gently to combine and bring to a gentle simmer.
3 minutes
Do not boil vigorously to prevent curdling.
Why This Dish is Healthy
Choosing tofu instead of prawns reduces cholesterol and saturated fat, making this curry lighter and suitable for weight management. Coconut milk and buttermilk provide creamy richness with less fat when used in moderation. The abundance of fresh aromatics boosts metabolic health, while the absence of deep-frying or processed ingredients keeps calories in check. This curry fits well in a balanced Malaysian vegetarian diet.
This vegetarian buttermilk prawn curry is a nutritious alternative to the traditional dish. Tofu delivers plant-based protein while santan and buttermilk offer healthy fats and calcium. The use of local aromatics like lemongrass and pandan provides antioxidants and aids digestion. With minimal oil and no cholesterol-laden seafood, this curry supports heart health and balanced macros. The dish is rich in vitamins A, C, and E, plus minerals like potassium and magnesium from the use of fresh herbs and spices.
Pro Tips
- 💡Tip 1: Use fresh curry leaves and pandan for the most authentic aroma.
- 💡Tip 2: Do not let buttermilk boil rapidly—gentle simmering prevents curdling.
- 💡Tip 3: For extra creaminess, blend a few tofu cubes into the curry base.
Storage & Serving
Store cooled curry in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat, adding a splash of water if needed to loosen the sauce.
Best served: Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 350.0 kcal |
