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Pineapple Shrimp Curry

  Pineapple Shrimp Curry

        INGREDIENTS

  • 1 lb large shrimp, shelled or unshelled
  • 2 cups fresh or canned pineapples, cut into bite-size
  • 2-3 tbsp Malaysian fish curry powder
  • 1-2 tbsp Malaysian chili powder, or to taste
  • 2 tbsp vegetable oil
  • tsp turmeric powder
  • 2 cups coconut milk
  • 2 tsp sugar
  • salt
  • 1 stalk lemongrass
  • 1 inch galangal [lengkuas in Malay] [Substitute: ginger]
  • 2 cloves garlic
  • 4 shallots
  • 1 tsp belacan [dried shrimp paste]

      [Items in red to be ground or blended]

Don't Forget The Belacan!!

Don't Forget The Belacan!!

 

 
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        To Prepare :

  • Using a mortar & pestle or blender, grind lemongrass, galangal, garlic, shallots and belacan into a paste
  • In a small bowl, combine curry powder and chili powder, add a few tbsp of water and mix into a thick paste
  • In a wok or pot, heat oil on med-high, add ground paste, stir-fry 5-8 mins
  • Add curry paste, reduce heat to low, stir-fry until quite toasted and oil starts to ooze from paste - do not burn!
  • Add coconut milk, pineapples, sugar [or some of the sweet pineapple juice if using canned] and season with salt
  • Bring to a boil, then immediately lower heat med-low, simmer 15 mins
  • Add shrimp, simmer until shrimp turn just opaque, about 2-3 mins
  • Remove promptly from heat, let stand for 15 mins [for flavors to meld]
  • Serve with bread, Roti or steamed rice

Cook's Note : The tart sweetness of pineapples complements all kinds of seafood. This recipe is excellent with fish, crabs, mussels, lobster and also Salted fish [Bacalao or Salt Cod].

Vegetarians can also enjoy this recipe - simply omit the seafood, for a tasty tangy 'Pineapple Curry'.

 

 
 

 

 
 

 

 
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