Cindy’s prawn & pineapple curry
This is a classic Nyonya curry dish, brilliantly showcasing the classic Malaysian “Rempah” aromatic paste. Fish can be used as a choice of seafood.
2 tbsp Spice Oddity Cindy’s Malay Curry Powder, made into a paste with a little water
1kg prawns (medium size) – de-shelled and cleaned
500g ripe sweet pineapple, cut into triangles
3 pieces dried tamarind
5 kaffir lime leaves
350ml coconut milk
2 to 3 tsp salt, to taste
3 tbsp sugar
2 tbsp lime juice (to balance the taste)
Ingredients - rempah (aromatic spice paste)
2½ tsp belacan, toasted
3cm fresh galangal, sliced finely
4 stalks fresh lemongrass (white part only), sliced finely
330g brown onions or shallot
3 large garlic cloves, peeled and halved
5 candlenuts or macadamia nuts
1/ Mix all rempah ingredients in a food processor or blender until it turn to a fine paste.
2/ Heat some oil and add the blended rempah to the wok or saucepan on medium heat, cooked until caramelised and fragrant.
3/ Add in the curry paste and keep stirring until the rempah turns a darker red and the oil begin to separate from the rest of the mixture.
4/ Add pineapple, water, tamarind, kaffir lime leaves and bring to boil.
5/ Reduce heat to simmer for another 10 minutes.
6/ Add coconut milk, salt and sugar and bring to boil.
7/Add prawns at very end to cook for 5 to 10 minutes or until cooked through.
8/ Season to taste with salt, sugar and/or lime juice to balance flavours.
9/ Serve with steamed jasmine rice and wedges of cucumber at the side in case your lips need cooling.