Alternative names | Prawn curry |
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Region or state | Southeast Asia, Lusophone |
Associated cuisine | Burmese, Indonesian, Indo-Portuguese, Mozambican, and Thai cuisines |
Main ingredients | Shrimp 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[edit]
- Caril de camarão com quiabos (shrimp curry with okra) in the Portuguese Wikipedia
- Curry
- List of shrimp dishes
References[edit]
- ^ "Cermin Bangsa". Netralnews (in Indonesian). Retrieved 2021-01-13.
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Well, that’s interesting to know that Psilotum nudum are known as whisk ferns. Psilotum nudum is the commoner species of the two. While the P. flaccidum is a rare species and is found in the tropical islands. Both the species are usually epiphytic in habit and grow upon tree ferns. These species may also be terrestrial and grow in humus or in the crevices of the rocks.
View the detailed Guide of Psilotum nudum: Detailed Study Of Psilotum Nudum (Whisk Fern), Classification, Anatomy, Reproduction