A typical 'peranakan' dish which is rich in flavours - fruity, spicy and creamy all at the same time.
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!
- 200 grams prawns
- 150 grams pineapple cubes
- 200 milliliters coconut milk
- 1 teaspoons tamarind paste
- 0.5 tablespoons sugar
- 3 kaffir lime leaves
- 10 chilli peppers (fresh)
- 5 shallots
- 3 garlic cloves
- 15 grams galangal
- 1 tablespoons turmeric powder
- 4 lemon grass stalks
- 2 candlenuts
- 5 grams shrimp paste (dried)
Steps to Prepare
- Toast belacan over fire or on a dry pan until fragrant.
- Blend ingredients (B). Add water to ease the blending process.
- Add oil to pan and fry (B) until fragrant. When it is fragrant, the paste will change into a darker shade of red.
- Drain oil and pour away any excess.
- Add coconut milk. Add water to dilute curry for a more fluid consistency.
- Add pineapple and allow to simmer for 2 to 5 minutes.
- Add prawns, tamarind paste and sugar. Wait until prawns cooked.
- Finally, switch off the stove and add kaffir lime leaves. Mix evenly and serve.