Creamy Prawn Curry with Pineapple

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Do not be shy to use the fingers for this dish, shell the prawns by hand and dip into the aromatic gravy with the naan.

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Ingredients

3 Mission Naan
500g big prawns, clean the feelers but leave the shells intact
250 g pineapple, cut into small pieces
90 ml oil
375 ml water
175 ml thick coconut milk
1 pc dried tamarind skin (“asam keeping”)
3 pcs kaffir lime leaves

Ground Ingredients

15 dried chilies, seeded and soaked in boiling water until soft
150 g shallots
2 cloves garlic
4 candlenuts
1¼ cm galangal
3 stalks lemongrass
1 tsp shrimp paste (“belacan”)
2 cm fresh turmeric

Seasonings

½ tbsp salt
½ tbsp anchovy (“ikan bilis”) granules
Sugar to taste

 

Instructions

  1. Heat oil in a frying pan and fry the ground ingredients until fragrant.
  2. Add in pineapples and cook for 5 minutes. Add in 1 tbsp sugar from the seasoning.
  3. Add in water and tamarind skin. Bring to boil and add in seasonings. Lower the heat and simmer for 10 minutes.
  4. Turn up the fire and stir in the prawns and kaffir lime leaves. When prawns are cooked, add coconut milk. Cook for a few more minutes until coconut milk boils. Remove from heat.
  5. Toast naans in a heated frying pan. Cut into wedges and serve with prawn curry. 

Pineapple must be put in first to ensure it is well cooked.

Do not cook the coconut milk for too long over high heat or it will curdle.

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Creamy Prawn Curry with Pineapple

Do not be shy to use the fingers for this dish, shell the prawns by hand and dip into the aromatic gravy with the naan.

 Preparation Time: Total time: Serves 1 Ingredients: 3 Mission Naan
500g big prawns, clean the feelers but leave the shells intact
250 g pineapple, cut into small pieces
90 ml oil
375 ml water
175 ml thick coconut milk
1 pc dried tamarind skin (“asam keeping”)
3 pcs kaffir lime leaves Ground Ingredients 15 dried chilies, seeded and soaked in boiling water until soft
150 g shallots
2 cloves garlic
4 candlenuts
1¼ cm galangal
3 stalks lemongrass
1 tsp shrimp paste (“belacan”)
2 cm fresh turmeric Seasonings ½ tbsp salt
½ tbsp anchovy (“ikan bilis”) granules
Sugar to taste   Instructions:
  1. Heat oil in a frying pan and fry the ground ingredients until fragrant.
  2. Add in pineapples and cook for 5 minutes. Add in 1 tbsp sugar from the seasoning.
  3. Add in water and tamarind skin. Bring to boil and add in seasonings. Lower the heat and simmer for 10 minutes.
  4. Turn up the fire and stir in the prawns and kaffir lime leaves. When prawns are cooked, add coconut milk. Cook for a few more minutes until coconut milk boils. Remove from heat.
  5. Toast naans in a heated frying pan. Cut into wedges and serve with prawn curry. 
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