When being introduced to Peranakan dishes, pineapple prawn curry or in the Malay language, ‘udang masak lemak nenas’ is a must-try. The tangy pineapple flavour and the fragrance of the spices makes it amazingly appetizing as it tantalizes your taste buds.
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.
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.
Use fresh ripe pineapple for this dish. If you are unable to find it, 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.
Heat oil in a pan over medium heat to sauté the blended ingredients until fragrant and the paste changed into a darker shade of red.
Drain away the 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.