PINEAPPLE PRAWN CURRY - UDANG MASAK LEMAK NENAS
Nyonya Pineapple Prawn Curry in Coconut Milk.
This delicious curry is so aromatic, creamy , fruity and spicy.Its made from fresh ingredients and is served over steamed Rice.
INGREDIENTS:
6-8 large prawns (deveined and may leave the shells on)
8-10 pieces of pineapple (can use canned or fresh)
100 - 150ml of coconut milk
Tamarind paste (not pictured)
INGREDIENTS FOR REMPAH (SPICE PASTE):
10 - 12 shallots
1 inch of galangal
3 - 4 pieces of kaffir lime leaves
6 - 7 chilies (dried or fresh or mix works)
¼ inch turmeric (can use powder)
2 - 3 lemongrass (the bottom part)
1 teaspoon of shrimp paste
4 - 5 garlic cloves
2 candlenuts (not pictured)
INSTRUCTIONS:
Blend all of the ingredients for the rempah with little water
2)Heat the oil in a pan and fry the rempah paste for 3 - 4 minutes
3)Add coconut milk and simmer for 2 - 3 minutes
4)Add the pineapple pieces
5) You can add water if gravy is desired
6) Simmer for 2 - 3 minutes
7)Add the prawns and the tamarind paste
8) Add sugar, salt and adjust the seasoning.
9) Add the kaffir lime leaves
Serve over steamed rice
NOTE:
I sauteed the prawns in 1 teaspoon of oil separately before adding to the curry (just until the prawns turn a translucent color)
