Malaysian Prawn And Pineapple Curry With Crispy Onions Recipes

MALAYSIAN PRAWN AND PINEAPPLE CURRY WITH CRISPY ONIONS

Malaysian prawn and pineapple curry with crispy onions image

Pineapples are abundant in Malaysia, and add sweet and sour notes to this savoury curry

Provided by Adam Bush

Categories Dinner

Time 45m

Yield Serves 4

Number Of Ingredients 17

Ingredients

2 tbsp vegetable oil
400ml tin coconut milk
400g pineapple, cut into bite-sized pieces
4 lime leaves, (see cook's notes below)
350g raw peeled king prawns
1 tbsp fish sauce
1 lime, juiced
1 red chilli, sliced to serve
ready-made crispy fried onions, to serve (see cook's notes below)
cooked jasmine rice, to serve
1 echalion shallot, chopped
6 cloves garlic, chopped
a thumb-sized piece ginger, chopped
2 sticks lemongrass, chopped
2 red chillies, chopped
a handful macadamia nuts
1 tsp ground turmeric

Steps:

To make the paste, tip all of the ingredients and 50ml of water into a blender or food processor and whizz until completely smooth.
Heat the vegetable oil in a deep frying pan and tip in the paste. Cook gently for 15 minutes or until the shallot no longer smells raw. Tip in the coconut milk, pineapple and kaffir lime leaves, and simmer gently for 10 minutes. Stir in the prawns and cook gently for 5 minutes or until they just turn pink. Season with the fish sauce and lime juice. Sprinkle over the red chillies and crispy onions, and serve with rice.

Nutrition Facts : Calories 379 calories, Fat 26.2 grams fat, SaturatedFat 15.6 grams saturated fat, Carbohydrate 15.2 grams carbohydrates, Sugar 12.4 grams sugar, Fiber 2.9 grams fiber, Protein 18.9 grams protein, Sodium 1.2 milligram of sodium

MALAY PINEAPPLE CURRY (PAJRI NENAS)

Malay Pineapple Curry (Pajri Nenas) image

This is one of my favourite cuisine. It taste delicious due to sweet and sour pineapple flavour and curry mixture. Serve on a bed of hot plain rice, malay style fried fish or chicken, salted fried fish or hard boiled salted egg and SAMBAL BELACAN .

Provided by ida ku zaifah

Categories Curries

Time 50m

Yield 6 serving(s)

Number Of Ingredients 17

Ingredients

1/2 medium ripe pineapple, peeled quartered and sliced into 1cm thickness
3 -4 tablespoons chicken curry powder, mixed with
1/2 cup water
3 small onions, crushed
2 garlic cloves, crushed
2 cm ginger, crushed
10 curry leaves
1/4 cup dried shrimp
1 cinnamon stick
1 star anise
3 cloves
1 cup coconut milk
3 tablespoons coconut paste (fry grated coconut without oil till brown and blend or pounded while it still hot)
1 cup water
1/2 cup cooking oil
salt
3 tablespoons sugar

Steps:

Heat oil in deep saucepan an fry crushed ingredients, cinnamon, star anise, cloves and curry leave till fragrant.
Add curry paste and dried shrimp and continue frying for few min, add water if too thick.
Add pineapple and 1 cup of water. Bring to boil and cook till pineapple tender, about 10 minute.
Add coconut milk, coconut paste, salt and sugar and cook for another 5 min till sauce thick. Add more water if prefer thin sauce.

Nutrition Facts : Calories 414.3, Fat 26.3, SaturatedFat 10, Sodium 21.9, Carbohydrate 46, Fiber 1.8, Sugar 40.6, Protein 1.4

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