Pineapple prawn curry is a must-try dish if you want an authentic taste of the Peranakan or Nyonya cuisine. In the Malay language, it is known as ‘udang masak lemak nanas’ which literally translates to ‘prawn cooked in creamy pineapple’. Well, the name explains the dish! A creamy gravy with a great amount of coconut milk is simmered along with whole bunch of fresh spices. The juicy pineapple cubes add sweetness and tanginess to the curry. The whole concoction makes this prawn curry easily one of the best curries you may have tasted. When served with white rice, you'll be licking off every bit off the plate!
Can frozen prawns be used?
Yes, of course. However, do ensure that the prawns are fully thawed before cooking. To separate the frozen prawns, run them under tap water for about 30 seconds. Then, leave them to thaw in the refrigerator for a few hours.
Alternatively, you may rinse frozen prawns under cold water 2-3 times and then allow them to sit in cold water for ca. 10 minutes. Prawns defrost quicker this way.
How to make curry less spicy?
Generally, this curry is not that spicy. The fresh chillies contributes to the spiciness of the dish. Remove the membranes and seeds of the chillies to reduce the spiciness. Using lesser chillies and adding more coconut milk to the dish will help to make the curry less spicy.
What type of pineapple to use?
Use fresh ripe pineapple for this dish. If you are unable to find it, canned pineapples will do the trick too.