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Pineapple Prawn Curry

4.93 stars

Pineapple prawn curry or 'udang masak lemak nanas' originates from the Peranakan cuisine. The combined flavours of sweetness and tartness from the pineapple infused with the curry is a delight to savour. This prawn dish is common in Malaysia and is a hit with the locals.

Total Time

Preparation 20 mins
Cooking 35 mins

Dish Type

Side

Alternate Names

Udang Masak Lemak Nenas

Cuisines

Malaysian, Singaporean


Ingredients

Servings:
5 g shrimp paste (dried)
10 chilli peppers (fresh)
5 shallot(s)
3 garlic clove(s)
15 g galangal
1 tbsp turmeric powder
4 lemongrass stalk(s)
2 candlenut(s)
150 ml oil
200 ml coconut milk
250 ml water
150 g pineapple cubes
200 g prawns
1⁄2 tbsp sugar
1 tsp tamarind paste
3 kaffir lime leaves

Nutrition per Serving

Calories

1239 kcal

Carbs

86 g

Fat

95 g

Protein

27 g

Background

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.


Food Snaps

Seafood and fruit dish, interesting and appetizing!
Thanks Grace ,here sharing "Curry Prawn with Pineapple", it taste real good ! Everyone at home love it ! Have a wonderful Day there
Another lovely dish shared by my family. Thank you Grace for sharing this dish.

How to Prepare

Pineapple Prawn Curry Step 1

Step 1 of 4

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.

Pineapple Prawn Curry Step 2

Step 2 of 4

  • 150 ml oil

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.

Pineapple Prawn Curry Step 3

Step 3 of 4

  • 200 ml coconut milk
  • 250 ml water
  • 150 g pineapple cubes

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.

Pineapple Prawn Curry Step 4

Step 4 of 4

  • 200 g prawns
  • 1⁄2 tbsp sugar
  • 1 tsp tamarind paste
  • 3 kaffir lime leaves

Add prawns, tamarind paste and sugar. Wait until prawns cooked. Finally, turn off the stove and add kaffir lime leaves. Mix evenly and serve.

Published: February 22, 2014