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INGREDIENTS
- 1½
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
chili powder, or to taste
-
2 tbsp vegetable oil
-
¼ 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]
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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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