Creamy Prawn Curry with Pineapple

Ingredients

• 3 Mission Plain 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

• 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

• ½ tbsp salt

• ½ tbsp anchovy (“ikan bilis”) granules

• Sugar to taste

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Mission Plain Naan

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Instructions

• Step 1

  Heat oil in a frying pan and fry the ground ingredients until fragrant.

• Step 2

  Add in pineapples and cook for 5 minutes. Add in 1 tbsp sugar from the seasoning.

• Step 3

  Add in water and tamarind skin. Bring to boil and add in seasonings. Lower the heat and simmer for 10 minutes.

• Step 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.

• Step 5

  Toast naans in a heated frying pan. Cut into wedges and serve with prawn curry.

• Step 6

  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.