Bandel Karang - Indonesian Spicy Shrimp Curry

Ingredients

• 500g (1.1 lb) shrimp, peeled and deveined 500g (1.1 lb) shrimp, peeled and deveined
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 thumb-sized ginger, grated 1 thumb-sized ginger, grated
• 2 red chili peppers, finely chopped 2 red chili peppers, finely chopped
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon paprika 1 teaspoon paprika
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1 cup (240ml) water 1 cup (240ml) water
• 1 tablespoon tamarind paste 1 tablespoon tamarind paste
• 1 tablespoon palm sugar or brown sugar 1 tablespoon palm sugar or brown sugar
• Salt to taste Salt to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 20g, 12g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 25g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pan over medium heat.
2. 2.
   Add the chopped onion, minced garlic, grated ginger, and chopped chili peppers. Sauté until the onions are translucent and fragrant.
3. 3.
   In a small bowl, mix together the turmeric powder, coriander powder, cumin powder, and paprika. Add this spice mixture to the pan and cook for a minute to release the flavors.
4. 4.
   Add the shrimp to the pan and cook until they turn pink and are cooked through, about 3-4 minutes.
5. 5.
   Pour in the coconut milk and water. Stir in the tamarind paste and palm sugar. Season with salt to taste.
6. 6.
   Simmer the curry for 10-15 minutes, allowing the flavors to meld together and the sauce to thicken slightly.
7. 7.
   Garnish with fresh cilantro and serve hot with steamed rice or crusty bread.

Treat your ingredients with care...

• Shrimp — Make sure to devein the shrimp properly to remove any grit or sand. You can also marinate the shrimp in a mixture of lime juice and salt for added flavor before cooking.

Tips & Tricks

• For an extra kick of heat, add more chili peppers or a dash of chili powder.
• Adjust the sweetness of the curry by adding more or less palm sugar according to your taste preference.
• If you prefer a thicker sauce, you can mix a tablespoon of cornstarch with water and add it to the curry during the simmering process.

Serving advice

Serve Bandel Karang hot with steamed rice or crusty bread. The curry pairs well with a side of pickled vegetables or a fresh cucumber salad.

Presentation advice

Garnish the Bandel Karang with a sprinkle of fresh cilantro leaves to add a pop of color. Serve it in a vibrant bowl or on a decorative plate to showcase the beautiful orange hue of the curry.