I saw this dish on an episode of Poh’s TV show. She visited Malaysia and was shown how to make this Nonya Spicy Prawn and Pineapple Curry. It sounded really delicious and decided I had to try it for myself.
Surprisingly though, the recipe listed on the website seems to missing some ingredients (and instruction) – so make sure you watch the video.
Click here to go to recipe on Poh’s website page.
In the show, her guest chef Florence Tan, used fresh tumeric in the curry paste.] Even though people have flagged that it is missing in the list of ingredients, it hasn’t been amended. I added a small root about the size of my little finger.
Make sure you cook the curry paste for a good length of time. I used coconut oil, instead of palm oil. I’m sure this changed the flavour from the original, however I like using coconut oil when I can, due to the health benefits.
I also didn’t have the shrimp granules – so used shrimp paste and substituted fish sauce for the anchovy granules.
You may need to add a squeeze of lime juice too.
Serve with boiled rice. Half the recipe served 2 (or 4 as part of banquet).
Here’s some pics of the process.