Name: Gulai Labu (Pumpkin Curry)
Prep time: 10 min
Ingredients: 200g pumpkin, cut into chunks and skinned; 1 stalk lemon grass; 1 tbs dried prawns [or salted fish] (See Recipe Notes); santan to taste (start with a few tbs); 1-2 cups water (adjust according to your preference for thickness); 1 red chilli, sliced; 4-5 shallots, pounded; 1 tsp turmeric powder (See Recipe Notes 1)

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This delicious gulai labu is the combination of two brains – a friend, and my mum’s!

How did that happen?

Well, it all started when Madam R gifted us her gulai labu to eat for dinner a few days before Eid. Food gifting has become common during the COVID19 pandemic era, as a way of showing care to loved ones we can’t see in person.

It was not my first time eating gulai labu but definitely the most memorable one. The whole combo of sweet, creamy and umami was so delicious that I asked her if she had the recipe.

She didn’t have a formally written recipe, like most home cooks. In Malaysia, and most parts of Asia, I imagine, people usually cook by eyeballing it.

But Madam R did give me one valuable tip. The reason why her gulai was so “rounded” in its taste was because she added added salted fish.

Salted fish is the key to achieving complex flavours without heaviness.

Salted fish doesn’t just add saltiness, which can be one-dimensional, but umami, the mythical Asian quality that gives dishes their complex savouriness.

The problem was .. I didn’t have any salted fish on hand. This being MCO and all, I wasn’t at all keen to go out just to buy one ingredient. What could I replace it with that would deliver the same hit of complex saltiness?

Rummaging through my larder, my eyes fell on my mum’s favourite flavouring condiment – hae bee or dried prawns. Aha!!! Hae bee is my mum’s go-to ingredient to amplify the umami-ness of her cooking too.

All I needed now was some rough instructions to guide me.

Some internet digging later, I stumbled upon several gulai labu recipes and after doing some comparisons, decided to give it a go. I also added cabbage to give it some bulk. I would recommend mild tasting vegetables instead of strong or slightly astringent ones like bok choy. While cooking, I thought to myself that this is such a forgiving dish that really, anyone can make it.

Salted fish vs hae bee, which is better?

Aha! I was getting to this. I’ve tried the curry with both and there is a difference. If you use salted fish, you would achieve a more savoury flavour. Using hae bee infuses the dish with a sweeter accent. Bottom line, it’s all up to your personal preference, really.

As I write this, we’re about 1 1/2 years into this COVID19 pandemic – crazy but true. This is a time for making comfort food, and there are few foods more comforting than this easy, delicious dish.

Gulai Labu (Pumpkin Curry)

A mild, comforting vegetable curry that will suit all palates, gulai labu is terrific with piping hot rice

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Prep Time 10

Course Side Dish

Cuisine Malay

Ingredients

200g pumpkin, cut into chunks and skinned
1 stalk lemon grass
1 tbs dried prawns [or salted fish] (See Recipe Notes)
santan to taste (start with a few tbs)
1-2 cups water (adjust according to your preference for thickness)
1 red chilli, sliced
4-5 shallots, pounded
1 tsp turmeric powder (See Recipe Notes 1)

Instructions

Heat up oil and saute dried prawns until fragrant, but not burnt. This extra step intensifies the umami flavour.
Add pumpkin, shallots, turmeric powder, santan and water. Cook over low heat until pumpkin has softened to your liking.
Add more santan/water if you prefer it thicker/thinner.
Add lemongrass and red chilli and boil a minute longer.
Check for seasoning and add salt to taste. Serve.

Notes

Gulai Labu - Quick FAQ

1. What is Gulai Labu?

Gulai Labu is a traditional Malaysian pumpkin curry known for its rich, creamy, and savory flavor profile. It typically features chunks of sweet pumpkin simmered in a coconut milk-based gravy, often enhanced with umami-rich ingredients like salted fish or dried prawns.

2. How can I make pumpkin curry taste more savory?

To achieve a "rounded" and complex savory taste in pumpkin curry, the secret ingredient is salted fish. Salted fish adds a deep layer of umami that elevates the dish beyond simple saltiness, giving the gravy a professional, home-cooked depth.

3. What is a good substitute for salted fish in Asian recipes?

If you don't have salted fish, "hae bee" (dried prawns) is an excellent substitute. While salted fish provides a more intense savory hit, dried prawns amplify the dish's umami while adding a slightly sweeter accent to the overall flavor.

4. Why add umami ingredients to sweet vegetables like pumpkin?

Adding umami-rich components like dried prawns or salted fish creates a "complex savouriness." This balances the natural sweetness of the pumpkin and the creaminess of the coconut milk, preventing the dish from tasting one-dimensional or overly heavy.

5. What vegetables go well in a pumpkin curry?

Mild-tasting vegetables like cabbage are the best additions to Gulai Labu as they add bulk without overpowering the delicate sweetness of the pumpkin. Avoid strong or astringent greens, such as bok choy, which may clash with the creamy gravy.

6. Is Gulai Labu easy for beginners to cook?

Yes, Gulai Labu is a very forgiving dish that is suitable for home cooks of all levels. Because the measurements can be "eyeballed" and adjusted to taste, it is difficult to mess up and can be easily customized based on the ingredients you have in your pantry.

7. What is the difference between using salted fish and dried prawns in curry?

The choice depends on your flavor preference: using salted fish results in a more robust, savory, and traditional "rounded" taste. Using dried prawns (hae bee) results in a lighter, sweeter umami profile that highlights the pumpkin's natural sugars.

8. Why is pumpkin curry considered a comfort food?

Gulai Labu is considered a quintessential comfort food because of its warm, creamy texture and the nostalgic combination of sweet and salty flavors. It is a popular dish to share with loved ones, especially during festive seasons like Eid.

9. How do you achieve a creamy texture in Gulai Labu?

the creamy, velvety texture of the gravy is achieved by simmering the pumpkin in coconut milk. As the pumpkin softens, it releases some of its starches into the liquid, thickening the sauce and blending with the fats from the coconut milk.

10. Can I make Gulai Labu with pantry staples?

Absolutely. Most of the flavor comes from long-lasting pantry items like dried prawns (hae bee), onions, and coconut milk (or cream). It is an ideal recipe for times when you want to avoid extra trips to the grocery store.

Keyword curry

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