Malaysian Nyonya pineapple prawn curry is a delicious and flavorful dish that is a popular choice for both locals and tourists alike. The curry is made with a rich and creamy coconut milk base, which is infused with a variety of spices, including turmeric, chili peppers, and lemongrass. The prawns are cooked in the curry until they are tender and juicy, and the pineapple adds a touch of sweetness and acidity. The dish is typically served over rice, and it is often accompanied by a side of vegetables or a salad.
History
The Nyonya people are a group of people who are descended from Chinese immigrants who settled in Malaysia and Indonesia in the 15th and 16th centuries. They adopted many of the local Malay customs and traditions, including their cuisine. Nyonya cuisine is a fusion of Chinese and Malay cooking, and it is characterized by its use of bold flavors and aromatic spices.
Pineapple prawn curry is one of the most popular Nyonya dishes. It is believed to have originated in the 19th century, when Chinese immigrants began to experiment with using pineapple in their curries. The combination of the sweet and sour pineapple with the savory curry flavors was a hit, and the dish quickly became a favorite among the Nyonya people.
Ingredients
For the curry paste:
- 10 shallots, peeled and chopped
- 6 cloves garlic, peeled and chopped
- 2 lemongrass stalks, white part only, chopped
- 1 inch piece of galangal, peeled and chopped
- 2 red chilies, deseeded and chopped
- 1 tablespoon shrimp paste
- 1 teaspoon turmeric powder
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
For the curry:
- 1 (400 ml) can coconut milk
- 1 (14.5 ounce) can diced pineapple, drained
- 1 pound large prawns, peeled and deveined
- 1/2 cup chopped cilantro
- Salt and pepper to taste
Instructions
- To make the curry paste, combine all of the ingredients in a food processor and blend until smooth.
- Heat 1 tablespoon of oil in a large pot over medium heat. Add the curry paste and cook, stirring constantly, for 1-2 minutes, or until fragrant.
- Add the coconut milk and pineapple to the pot and bring to a simmer. Reduce the heat to low and simmer for 15 minutes, or until the sauce has thickened.
- Add the prawns to the pot and cook, stirring occasionally, for 5-7 minutes, or until the prawns are cooked through.
- Stir in the cilantro and season with salt and pepper to taste. Serve hot over rice.
Conclusion
Malaysian Nyonya pineapple prawn curry is a delicious and flavorful dish that is perfect for a special occasion. It is easy to make at home, and it can be customized to your own taste. So next time you are looking for a new and exciting dish to try, give Malaysian Nyonya pineapple prawn curry a try. You won’t be disappointed!
Article curated by Naw Eh Wai Htoo
