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
Toast belacan over the fire or in a dry pan until fragrant. Blend ingredients (B). Add water to ease the blending process.
Add oil to the pan and sauté (B) until fragrant. The paste will change into a darker shade of red.
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.
Add prawns, tamarind paste and sugar. Wait until prawns cooked. Finally, turn off the stove and add kaffir lime leaves. Mix evenly and serve.