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Pineapple Prawn Curry
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4.75 from 12 votes

Pineapple Prawn Curry (Udang Masak Lemak Nenas)

Udang Masak Lemak Nenas (Pineapple Prawn Curry)
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Shrimp
Cuisine: Malaysian Recipes
Keyword: Pineapple Prawn Curry
Servings: 4 people
Author: Bee Yinn Low

Ingredients

Part I:

  • 15 to 20 dried chillies cut, discard seeds and soak in hot boiling water for 20 mins
  • 10 to 12 shallots
  • 4 pips garlic
  • 2 candlenuts
  • 2 stalks lemongrass use the pale part about 4 inches from the base
  • 1 in (2.5cm) turmeric
  • 1/2 in (1cm) galangal
  • 1 tablespoon Asian shrimp paste belacan

Part II:

  • 1 litre water
  • Half of a ripen pineapple but not too over ripe, cut into 1.5 inch pieces

Part III:

  • 250 ml thick coconut milk

Part IV:

  • 10 to 12 large prawns with shell intact

Instructions

  • Blend all the ingredients in Part I to form a paste. Heat 3/4 cup of oil in a wok or pan and sauté the paste until it becomes drier and fragrant. Transfer the sautéed paste to a cooking pot and add the ingredients from Part II. If the gravy is too thick, you can add a little more water. Allow it to simmer for about 15 minutes until the sweetness from the pineapple is released into the gravy
  • After that, pour in Part III and let it come to a boil for 2-3 minutes. Then, add the washed prawns and let it boil until they are cooked through. Turn off the heat and serve hot with a plate of rice.

Nutrition

Serving: 4people | Calories: 271kcal | Carbohydrates: 33g | Protein: 8g | Fat: 14g | Saturated Fat: 12g | Cholesterol: 43mg | Sodium: 162mg | Fiber: 6g | Sugar: 13g