"Unlock the Secret to Exquisite Nyonya Prawn Curry with Pineapples"

 

"Indulge in Nyonya Prawn Curry with Pineapples: A Cornucopia of Flavours unique to Peranakan Cuisine"

    Here, let me introduce you all into the vibrant world of Nyonya cuisine, with this tantalizing Nyonya Prawn Curry with Pineapples! Prepare your taste buds for an explosion of exotic flavours as we take a culinary journey through this Vibrant Malaysian dish.

The Nyonya Heritage:

    Nyonya cuisine, also known as Peranakan cuisine, is a beautiful blend of Chinese and Malay flavours that originated from the intermarriage of Chinese immigrants and local Malays in Malaysia and Singapore. It's a true testament to the rich tapestry of cultures in Southeast Asia. Within Malaysian Cuisine, Nyonya Cuisine holds a distinct position and is prominently reflected in numerous dishes.

    In the Malay language, Nyonya Prawn Curry with Pineapples is known as ‘Udang Masak Lemak Nanas’, which literally translates to ‘prawn cooked in creamy pineapple’. These dishes & the Peranakan Cuisine have a rich history, often considered "One of the world's last great secrets," as beautifully depicted in Amitav Ghosh's novel - 'The Glass Palace', where a variety of Peranakan dishes are mentioned.

My Personal Journey through Peranakan flavours:

    As someone who has lived in Malaysia, I've had the pleasure of delving into the intricacies of Nyonya cuisine, it is a Cuisine of Cultural fusion & Exotic flavours. The unique ingredients, herbs, spices, and flowers used in Nyonya dishes were initially unfamiliar to me, but my curiosity led me on an adventure of discovery. From memorizing Malay names to searching for ingredients and experimenting in the kitchen, I've developed a deep appreciation for Nyonya cuisine, and it is one of my personal favourites.

    Among the plethora of Nyonya dishes, a few have become staples in my kitchen. From the Nyonya Style Tiga Rasa Steamed Fish to the delightful Nyonya Prawn Curry with Pineapples, each dish is a testament to the rich and diverse flavours of Peranakan cuisine. Let's not forget the vibrant blue pea flower rice Nasi Bunga Telang, and an array of kuihs like Onde-Onde, Kuih Sago Rose, and Kuih Dadar, Cekodok Pisang which hold a special place in my heart and kitchen.

    Exploring Nyonya Cuisine is not just about the food; it's about delving into history and culture. Malacca, with its authentic Nyonya eateries, and Penang, boasting a rich Peranakan heritage, are just a few places where you can truly immerse yourself in the flavours and traditions of Nyonya cuisine.

A Harmony of Sweet and Spicy:

"Unlock the Secret to Exquisite Nyonya Prawn Curry with Pineapples"

    At the heart of Nyonya Prawn Curry with Pineapples lies the perfect harmony of sweet and spicy notes. It is an Authentic Malaysian recipe, where the succulent prawns are bathed in a creamy coconut milk curry, infused with a medley of aromatic spices such as lemongrass, galangal (Thai ginger/blue ginger), bunga kantan (ginger torch flower), kaffir lime leaves and fresh turmeric roots. But what sets this Traditional Nyonya recipe apart is the addition of juicy pineapples, which lend a delightful sweetness and tanginess to the curry, elevating it to a whole new level of deliciousness.

    To recreate this culinary masterpiece at home, start by sautéing a fragrant paste of shallots, garlic, and a blend of Nyonya spices until golden brown. Then, add in the prawns and cook until they turn pink and tender. Next, pour in the creamy coconut milk and let the flavours meld together as the curry simmers gently on the stove. Finally, toss in chunks of fresh pineapple and let them soak up the goodness of the curry, imparting their irresistible sweetness to this Tropical curry delight.

Serving Suggestions:

    Nyonya Prawn Curry with Pineapples is best enjoyed piping hot, served with steamed rice or crusty bread to soak up all the luscious gravy. Garnish this Spicy seafood curry with a sprinkle of finely chopped kaffir lime leaves and bunga kantan for a burst of freshness and a squeeze of lime juice for an extra zing into this Authentic Malaysian recipe.

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Cuisine - Peranakan (Malaysian)
Course - Side Dish
Spice Level  - Medium - High
Difficulty - Medium
Serves - 4
Author - SM

For a Variety of Prawn Recipes, Click here...

 Nyonya Prawn Curry with Pineapples Recipe - the Taste of Peranakan Cuisine

Ingredients:

For Nynoya Curry Paste:

For Nyonya Prawn Curry with Pineapples:

 Method:

Prepare the Nyonya Curry Paste:

• Dry toast the Belacan on a very low flame until aromatic*!
• Soak the Dried Red chillies in boiling hot water fro about 15-20 minutes or until they turn soft. 
• In a blender, combine the dried shrimp paste, soaked red chillies, shallots, garlic cloves, galangal, turmeric root, lemongrass stalks (sliced), and candlenuts. Blend into a smooth paste.

"Unlock the Secret to Exquisite Nyonya Prawn Curry with Pineapples"

Cooking the Curry:

• Rinse, peel, and devein the prawns, then wash them again before letting them drain in a colander.
• Heat the oil in a pan over medium heat. Add the spice paste and sauté until fragrant, about 5 -10 minutes.
• Add the prawns to the curry and cook until they turn pink and are cooked through, about 3-4 minutes. 
• Add the coconut milk and water to the pan, stirring well to combine.
• Once the mixture comes to a simmer, add the pineapple cubes, let it simmer in the curry for a few minutes.
• Stir in the sugar and tamarind paste, adjusting the sweetness and acidity according to your taste.
• Add finely chopped Bunga Kantan.
• Tear the kaffir lime leaves into pieces and add them to the curry, stirring to incorporate.
• Let it simmer for another 5 minutes to allow the flavours to meld together.
• Once the flavours have developed, remove the curry from heat.
• You have the option to add a teaspoon of lime juice at this point if you prefer a slightly tangier flavour in this Sweet & Spicy Prawn & Pineapple Curry.
• Serve the Nyonya Prawn Curry with Pineapples hot, accompanied by steamed rice or fragrant Thai jasmine rice.

Notes and Tips:

• Pineapples: If fresh pineapples are not available, canned pineapples can be used as a convenient alternative. Drain the canned pineapples before adding them to the curry.
• Candle Nuts: Candle nuts can sometimes be challenging to find outside of Southeast Asia. They can be substituted with macadamia nuts or cashew nuts for a similar texture and flavour profile.
• Belacan: If shrimp paste (belacan) is not accessible, fish sauce can be used as a substitute. Adjust the quantity according to your taste preference.

• The level of spiciness in the curry can be adjusted according to personal preference. For a milder curry, reduce the number of red chillies used in the spice paste. 
• Conversely, for a spicier kick, increase the amount of chillies or leave the seeds in.

• When slicing the lemongrass stalks, remove the tough outer layers and use only the tender inner parts for maximum flavour.
• To extract the most flavour from the kaffir lime leaves, gently bruise them before adding them to the curry.

• Leftover Nyonya Prawn Curry with Pineapples can be stored in an airtight container in the refrigerator for up to 2 days. 
• Reheat gently on the stove or in the microwave until heated through before serving.

• Garnish the curry with finely chopped bunga kantan & fresh kaffir lime leaves or thinly sliced thai bird's eye red chillies for a pop of colour, spiciness and freshness before serving.
• Bunga Kantan (Torch Ginger Flower) can be added according to personal preference, typically it's finely chopped and added towards the end of cooking to preserve its delicate flavour. 

Serving Suggestions:

"Unlock the Secret to Exquisite Nyonya Prawn Curry with Pineapples"

*Trivia - Belacan: A Cornerstone of Southeast Asian Cuisine

    Belacan, a pungent, fermented shrimp paste, is an indispensable ingredient in many Southeast Asian kitchens, particularly within Malay and Indonesian cuisines. This umami-rich condiment is made from tiny shrimps, known as krill, that are salted, fermented, and then formed into a hard block. It's a process that has been practiced for centuries, linking modern culinary practices with traditional methods.

Did You Know? The use of Belacan in cooking dates back hundreds of years, serving not only as a flavour enhancer but also as a way to preserve seafood in the hot and humid climate of Southeast Asia. Its strong aroma and deep, salty flavour are key to the authenticity of dishes like the Nyonya Prawn Curry, adding a layer of complexity that's hard to replicate with any other ingredient.

    When belacan is heated, the fermented paste has a strong smell that non-locals may find unpleasant. It has a strong fishy taste, but when mixed with other ingredients, belacan imparts a unique flavour to any dish. Belacan is so revered in the region that it often finds its way into a variety of dishes, from sambals and sauces to marinades and curries. Despite its strong scent when raw, the magic of Belacan unfolds upon cooking, imparting a subtle, savoury depth that is irreplaceable.

To Read more about Belacan, click the link...

Culinary Tip: Always toast or fry Belacan before using it in recipes. This not only mellows its intense aroma but also unlocks its full flavour potential, making it a secret weapon in your culinary arsenal.