Udang masak lemak with nenas |pineapple prawn curry recipe

This is a beautiful prawn curry with pineapples cooked in a creamy gravy of coconut milk with few South East Asian ingredients. I shot this video for a Bengali news channel so the primary language of the video is Bengali. However you can view the subtitles and the recipe in English. The word “masak” means cook, lemak means “creamy” refers to the coconut milk, “udang” means prawn and “nenas” means pineapple.

For this you require lemon grass and galangal and also kaffir lime leaves if accessible. A fragrant light yellow curry to be served with hot steamed rice. This curry can be prepared without Malaysian ingredients also like Bengalis make it , who call it “anarash chingri malaikari”, the word malai in malaikari has been derived from the word “Malay” , due to the Malaysian influence on Bengali food brought in by the Malaysian sailors in Bay of Bengal. This is my favorite dish to make when I am alone at home.

Ingredients

• 8 to 10 prawns
• 2 cups of coconut milk
• 1 onion cut
• 1 cup cut pineapple pieces
• 3 to 4tbsp of oil

Spice paste

• 8 to 10 red chilies boiled
• 2 stalks of lemon grass
• 1/2 inch galangal
• 3 to 4 garlic
• 1 onion chopped
• 2 green chilies

Preparation

• Boil the red chilies and deseed them.
• peel the lemon grass stalks and slice them.
• Peel the galangal and chop
• Make a paste of green chilies, onion, galangal, lemon grass stalk and garlic.
• Heat oil and fry chopped onions.
• Fry the spice paste
• Add the pineapples
• Add salt to taste ,add 1 cup of water and cover cook for 20 minutes.
• Add the prawns and sauté.
• Pour coconut milk and simmer for 5 minutes.
• Serve hot with steamed rice.

Print

Prawn pineapple coconut curry

This is a beautiful prawn curry with pineapples cooked in a creamy gravy of coconut milk with few South East Asian ingredients.

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Course curry, Main Course

Cuisine East Indian, malayasian, South east asean, Thai

Keyword prawn curry, prawn pineapple curry, seafood lovers

Prep Time 20 minutes

Cook Time 20 minutes

Servings 3 persons

Author indrani

Ingredients

Ingredients

• 8 to 10 prawns
• 2 cups of coconut milk
• 1 onion cut
• 1 cup cut pineapple pieces
• 3 to 4 tbsp of oil

Spice paste

• 8 to 10 red chilies boiled
• 2 stalks of lemon grass
• 1/2 inch galangal
• 3 to 4 garlic
• 1 onion chopped
• 2 green chilies

Instructions

Preparation

1. Boil the red chilies and deseed them.
2. peel the lemon grass stalks and slice them.
3. Peel the galangal and chop
4. Make a paste of green chilies, onion, galangal, lemon grass stalk and garlic.
5. Heat oil and fry chopped onions.
6. Fry the spice paste
7. Add the pineapples
8. Add salt to taste ,add 1 cup of water and cover cook for 20 minutes.
9. Add the prawns and sauté.
10. Pour coconut milk and simmer for 5 minutes.
11. Serve hot with steamed rice.

Recipe Video

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You can read the authentic Malaysian recipe at:

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