When being introduced to Peranakan dishes, pineapple prawn curry or in the Malay language, ‘Udang Masak Lemak Nenas’ is one of the must try dishes. The tangy pineapple flavour and the fragrance of the spices make udang masak lemak nenas an exciting dish as it tickles your taste buds.
Yes of course. Do ensure that the prawns are fully thawed before cooking. To thaw frozen prawns, run them through tap water for about 30 seconds to separate them and then, place them in the refrigerator for a few hours until they are fully thawed.
Sometimes, I would rinse frozen prawns under cold water for 2-3 times and then allow the prawns to sit in cold water for ca. 10 minutes. Prawns a defrosted quicker with this method.
Generally, this curry is not that spicy. The fresh chillies contributes to the heat in this dish. To reduce the heat, remove the membrane and seeds of the chilli. Using lesser chillies will further reduce the heat. Additionally, adding more coconut milk to the dish will help to make the curry less spicy.
Use ripe fresh pineapple for this dish. If you are unable to find fresh pineapples, canned pineapples will do the trick too.
Pineapple Prawn Curry is also known as: Udang Masak Lemak Nenas
Toast shrimp paste over the fire or in a dry pan until fragrant. Blend shrimp paste, chillies, shallots, garlic, galangal, turmeric, lemongrass and candlenut. Add water to ease the blending process.
In a pan, heat oil over medium heat to sauté blended ingredients until fragrant. The paste will change into a darker shade of red.
Then, drain the oil to pour away excess oil. Add coconut milk. To dilute curry for a more fluid consistency, add some water. Add pineapple and allow to simmer for 2 to 5 minutes.
Add prawns, tamarind paste and sugar. Wait until prawns cooked. Finally, turn off the stove and add kaffir lime leaves. Mix evenly and serve.