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Prawn and Pineapple Curry : Malaysian Recipe

Asian Recipes

This prawn and pineapple curry is packed with flavor and aroma from the spices, and sweetness from the prawn and pineapple. Serve it with plain white rice is the best, and it will never fail to whet one’s appetite!


10 pieces big prawns, remove the head-skin attached.
250 grammes pineapple, cut into wedges
2 tablespoons fish curry powder
1 tablespoon ginger paste
1 tablespoon garlic paste
3-4 springs of curry leaves
2 tablespoons vegetable oil
3/4 cup water
Salt to taste


Wash the prawns well, use a scissor devein the prawns, trim the tail and cut away the legs. Set aside.

In the small bowl, mix the fish curry powder with little water to a paste.
Meanwhile heat up the pan with vegetable oil to a medium heat, add ginger and garlic paste stir until fragrant.

Add fish curry powder paste, stir well until aromatic.

Add prawns, keep stirring until the prawns change to a colour about a minute then add water, let it boil for a while then continue by adding curry leaves and pineapple.

Reduce the heat to a shimmer then seasons with salt according to your taste. Let it shimmering about 3 minutes until the prawns are cooked and the pineapple quite soft.

Remove from the heat then dish up into a serving bowl and serve.

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