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Curry Prawns with Pineapple

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Curry Prawns with Pineapple

Seafood

Category

Seafood

Easy

Difficulty

Easy

Cook Time

Cook Time

35 minutes

Servings

Yield

2 Servings
Grace Teo
Grace Teo   nyonyacooking
Published on February 22, 2014

  Based on 1118 YouTube ratings  Watch Now

Background

When being introduced to 'peranakan' dishes, you may have come across these delicious curry prawns with pineapples or in the Malay language, it is called 'Udang Masak Lemak Nenas'. The tangy pineapple flavour and the fragrance of the spices makes this an appealing dish and is delicious even when simply taken with plain white rice.

Blend all the required ingredients together and once that is done, cooking the curry is really simple. You may have noticed the long list of ingredients but do not be intimidated. It will be well worth the effort. That explains why this dish is so flavourful. A crucial part of the preparation is to ensure that the blended ingredients are cooked until fragrant.

To complete the dish, add some strips of kaffir lime leaves to enhance its fragrance. In Germany, I found the kaffir lime leaves at the the frozen section of the Asian grocer. Skip the leaves if you are unable to get them. The curry prawns will taste just as tantalizing!

Curry Prawns with Pineapple is also known as: Udang Masak Lemak Nenas

Community Food Snaps

Ingredients

A

  • 200 grams prawns
  • 150 grams pineapple cubes
  • 200 millilitres coconut milk
  • 1 teaspoons tamarind paste
  • 0.5 tablespoons sugar
  • 3 kaffir lime leaves
  • oil

B

  • 10 chilli peppers (fresh)
  • 5 shallots  
  • 3 garlic clove(s)
  • 15 grams galangal  
  • 1 tablespoons turmeric powder
  • 4 lemon grass stalk(s)
  • 2 candlenut(s)  
  • 5 grams shrimp paste (dried)

Steps to Prepare

1.  

Toast belacan over the fire or in a dry pan until fragrant. Blend ingredients (B). Add water to ease the blending process.

2.  

Add oil to the pan and sauté (B) until fragrant. The paste will change into a darker shade of red.

3.  

Then, drain the oil and 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.

4.  

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