This article relies largely or entirely on a single source. Relevant discussion may be found on the talk page. Please help improve this article by introducing citations to additional sources.Find sources: "Shrimp curry" – news · newspapers · books · scholar · JSTOR (July 2020)
This article or section should specify the language of its non-English content, using ((lang)), ((transliteration)) for transliterated languages, and ((IPA)) for phonetic transcriptions, with an appropriate ISO 639 code. Wikipedia's multilingual support templates may also be used. See why. (November 2021)
Shrimp curry
Shrimp curry on plate.jpg
Alternative namesPrawn curry
Region or stateSoutheast Asia, Lusophone
Associated national cuisineBurmese, Indonesian, Indo-Portuguese, Mozambican, and Thai cuisines
Main ingredientsShrimp and aromatics

Shrimp Curry (Portuguese: caril de camarão, Indonesian: 'gulai udang or kari udang), also known as prawn curry, is a typical curry dish of Burmese cuisine, Indonesian cuisine in Indonesia (Aceh and West Sumatra), Indo-Portuguese cuisine in India (Goa) and Portugal, Mozambican cuisine in Mozambique and Thai cuisine in Thailand (Phuket).

As the name suggests, this is a dish prepared with shrimp (locally also referred to as prawn), typically cooked in a thick sauce of a yellow hue. Among other ingredients are grated coconut, turmeric, cumin, coriander, chilli, onion, garlic, tamarind, vinegar, sugar and salt. It is usually accompanied by white rice.

In Burmese cuisine, prawn sibyan (ပုစွန်ဆီပြန်) is a traditional Burmese curry of whole prawns cooked in a sibyan gravy of aromatics and shrimp oil (ပုစွန်ဆီ), which is similar to tomalley.

In Indonesia, this dish is known and quite popular in Sumatra of Acehnese, Minangkabau and Malay cuisine.[1]

In Portugal, the dish can be found on the menus of Goan and Mozambican restaurants.

See also


  1. ^ "Cermin Bangsa". Netralnews (in Indonesian). Retrieved 2021-01-13.