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| Alternative names | Prawn curry |
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| Region or state | Southeast Asia,Lusophone |
| Associatedcuisine | Burmese,Indonesian,Indo-Portuguese,Mozambican, andThai cuisines |
| Main ingredients | Shrimp and aromatics |
Shrimp curry (Portuguese:caril de camarão,Indonesian:'gulai udang or kari udang), also known asprawn curry, is a typical curry dish ofBurmese cuisine,Indonesian cuisine inIndonesia (Aceh andWest Sumatra),Indo-Portuguese cuisine inIndia (Goa) andPortugal,Mozambican cuisine inMozambique andThai cuisine inThailand (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 gratedcoconut,turmeric,cumin,coriander,chilli,onion,garlic,tamarind,vinegar,sugar andsalt. It is usually accompanied by white rice.
InBurmese cuisine, prawnsibyan (ပုစွန်ဆီပြန်) is a traditionalBurmese curry of whole prawns cooked in asibyan gravy of aromatics and shrimp oil (ပုစွန်ဆီ), which is similar totomalley.
InIndonesia, this dish is known and quite popular inSumatra ofAcehnese,Minangkabau andMalay cuisine.[1]
InPortugal, the dish can be found on the menus ofGoan andMozambican restaurants.
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 | This article aboutBurmese cuisine is astub. You can help Wikipedia byexpanding it. |
 | ThisIndian cuisine–related article is astub. You can help Wikipedia byexpanding it. |
 | ThisIndonesian cuisine-related article is astub. You can help Wikipedia byexpanding it. |
 | This article aboutThai cuisine is astub. You can help Wikipedia byexpanding it. |
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