Malaysian Prawn And Pineapple Curry With Crispy Onions Recipes

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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

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

MALAYSIAN CURRIED PRAWNS



Malaysian Curried Prawns image

The amount of curry paste in this recipe does not overpower the flavor of the prawns and the coconut milk gives the sauce a richness. I have put that this serves 4 but it depends on how large the prawns are and how much you love prawns. You can also serve this as an appetizer, with the rice and on a plate--then it would serve 8.

Provided by Bergy

Categories     Sauces

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

24 large prawns, peeled & deveined
1/2 onion
4 garlic cloves, crushed
4 tablespoons dry white wine (or vermouth)
1 tablespoon curry paste
1/4 cup tomatoes, peeled, seeded & chopped (you may use canned but drain them well)
2 tablespoons butter (or margarine)
1 tablespoon flour
1 (400 ml) can coconut milk (or use coconut milk powder and mix just over 1 cup)
1/2 teaspoon ketchup

Steps:

  • Melt 1 tbsp butter in a saucepan.
  • Add onion and sauté until transparent.
  • Add garlic and sauté for 1-2 minutes.
  • Add flour and stir until fully incorporated, add ketchup, stir.
  • Add coconut milk slowly, stirring constantly, use a whisk so there are no lumps.
  • Add wine and curry paste and tomatoes.
  • Stir and simmer 10-15 minutes.
  • While the sauce is simmering melt the second tbsp of butter in a skillet and add prawns, sauté until they are deep pink (do not overcook prawns).
  • Add sauce and serve at once over rice or noodles.

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