Udang Masak Lemak Nenas (Pineapple Prawn Curry)



  • 15 to 20 dried chillies (cut and soak in hot water for 20 mins)
  • 10 to 12 shallots
  • 4 cloves garlic
  • 2 candlenuts
  • 2 stalks lemongrass 
  • 2.5 cm (1 in) turmeric
  • 1 cm (1/2 in) galangal
  • 1 tbsp shrimp paste (belacan or any other shrimp paste)
  • About 1 litre water
  • Half of a ripen pineapple (but not too over ripe), cut into 1.5 inch pieces
  • 250 ml thick coconut milk
  • 10 to 12 large prawns with shell intact

  1. Homogenise all "paste" ingredients with a food processor or pestle and mortar to form a paste. 
  2. Heat 3/4 cup oil in a wok/pan and saute the paste with constant stirring until the oil begins to show a sheen on the edges and surface. Be careful not to burn.
  3. Transfer the sauteed paste to a cooking pot and add the water and pineapple. Allow it to Simmer for about 15 mins till the sweetness from the pineapple is released into the gravy. (If you find the gravy becomes too thick, you can add a little more water during the process).
  4. Pour in the thick coconut milk and allow it to simmer to a boil for 2-3 minutes. Then, add in the washed prawns and boil for about a minute or two.