Spicy Prawn and Pineapple Curry

My family loves to eat pineapple in many ways - raw, make into jam and for cookies (pineapple tart), preserved, canned, or cooked. Pineapple as an exotic tropical fruit, is widely use in Nyonya cuisine, such as the ever popular Nyonya Acar. We like its natural sweet & sour taste, juicy when it is bite, and high in fibre.
Both prawn and pineapple provide natural sweetness of seafood and fruit respectively when its cooked. This is not very spicy & hot curry, though it looked so. The spices make it very fragranced yet the original taste of prawn and pineapple is retained.
Ingredient:

• 70g Dried Chillies (seed removed)/200g Fresh Chillies


• 250g Shallot (peeled)


• 2 Stalks Lemongrass


• 1 Tbsp Turmeric Powder


• 500g Large Prawn (shell trimmed)


• 1/2 Ripe Pineapple (cut into desired shape)


• 1 cup Oil


• 100g Tamarind Pulp


• 2 cups Water (for tamarind juice)


• Salt & Sugar (to taste)

Method:

1. Blend or pound chillies, shallot, and lemongrass together. Add turmeric powder.


2. Heat up oil, sauté curry paste at medium heat until lightly brown and fragrant.


3. Add prawn and stir until coasted well with curry paste.


4. Then pour in tamarind juice and cooked until boiled.


5. Lastly, add pineapple, salt and sugar to taste.


6. Serve hot with steamed rice.

Point to highlight: It tastes better to cook prawn with shell, it gives extra taste, especially the prawn head.