Pineapple and Prawn Curry

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Pineapple and Prawn Curry or Udang Masak Lemak Nenas is a classic Melaka Nyonya’s recipe. This curry is a staple in Peranakan and Nyonya households in Melaka. Udang Masak Lemak Nenas is very delicious with a complex taste structure: spicy, sweet, sour, and rich. The taste of this curry is better overnight when all the essence of pineapples is completely released into the curry.

Serving: 4 people

Ingredients	Spice Paste
1 liter water Half ripe pineapple, cut into 1 ½-inch pieces 250 ml thick coconut milk 10 to 12 large prawn, head on and shell on ¾ cup cooking oil	15 to 20 dried chilies, cut and discard seeds then soak in hot boiling water for 20 minutes 10 to 12 shallots 4 cloves garlic 2 candlenuts 2 stalks lemongrass, use the pale part about 4 inches from the base 1-inch turmeric 1/2 inch galangal 1 tbsp shrimp paste (belacan)

Direction:

Blend all spice paste ingredients thoroughly until it forms a smooth paste. Heat oil in a pot and sauté the spice paste until aromatic.
Add water and pineapple pieces into the pot and simmer for about 20 minutes
Add in coconut milk and continue to simmer for 2-3 minutes. Add in the prawn, cover the pot with its lid, turn up the heat to high and let the prawn cook for about 5 minutes. Turn off the heat and serve immediately with steamed white rice.

Malaysia Kitchen

Pineapple and Prawn Curry

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