Here is a classic Nonyan-style dish that combines their signature seafood in an Indian-inspired curry. The dish gets its spicy goodness from a traditional blend of curry spices, including garlic and turmeric. The flavorful gravy is enhanced with fragrant lemongrass, coconut milk, and sweet pineapple. When the ingredients are sautéed and thickened, the fresh prawn is added and cooked to perfection. This curry is delicious over a bed of simple steamed rice. Smart Recipes, Asian Recipes, Seafood Recipes, Recipes Seafood Asian Pineapple Prawn Curry (Udang Masak Lemak Nenas) Pineapple Prawn Curry (Udang Masak Lemak Nenas) Recipe | PT40M Serves 4 Ingredients: 15 To 20 Dried Small Red Chilies 10 Shallots 4 Cloves Garlic 2 Candlenuts 2 Stalks Lemongrass 1 Teaspoon Turmeric Powder 0 1/2-Inch-Long Galangal 1 Tablespoon Asian Shrimp Paste 3 Cups Water 0.5 Medium Ripe Pineapple 1 Cup Coconut Milk 12 Large Shell On Prawns In the bowl of a large food processor, combine rehydrated chilies (with about 1/3 - 1/4 cup of the rehydrating water), shallots, garlic, candlenuts, lemongrass, turmeric, galangal and Asian shrimp paste and process until a thick sauce is formed. Heat oil in a large Dutch oven, and cook the prepared curry paste until it is fragrant and thick. Add water and pineapple chunks to the curry sauce, and simmer for 15 minutes. If the mixture becomes too thick, thin out with a 1/4 cup of water until the desired consistency is achieved. Add coconut milk, and boil the sauce for three minutes. Add the prawns, and boil for two to three minutes. Turn off the heat and cover for another ten minutes. Serve with a side of simple steamed rice.

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