Malaysian & Singaporean Malay
Malay Pineapple Curry (Pajri Nenas)
Prawns, pineapple and coconut milk come together in this Malaysian curry, fragrant with curry powder and curry leaves and simmered on the stove.
50 min · Serves 6 · Medium
6
Ingredients
Method
Start cooking mode- Prep 20 min · Cook 30 min · 50 min total
- medium
- 1
Heat oil in deep saucepan an fry crushed ingredients, cinnamon, star anise, cloves and curry leave till fragrant.
- 2
Add curry paste and dried shrimp and continue frying for few min, add water if too thick. Add pineapple and 1 cup of water. Bring to boil and cook till pineapple tender, about 10 minute.
- 3
Add coconut milk, coconut paste, salt and sugar and cook for another 5 min till sauce thick. Add more water if prefer thin sauce.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
Community discussion
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