Craving something different? This creamy prawn and pineapple curry is ready in 30 minutes

Short on time and want a creamy curry that combines seafood with a hint of tropical flavour? This prawn and pineapple curry is well worth serving up

30 min
medium
Prawn pineapple curry served in three bowls
By Ranie Saidi
18 hours ago
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I've always loved how Malay food balances different flavours. This creamy Gulai mixes seafood with the natural sweetness of pineapple. It's mild, comforting and simple - the kind of dish you can eat any day and feel a little at home. Even now, I find myself coming back to this combination. It’s a quiet reminder of my childhood meals.

The Malay Cook traces Ranie Saidi's journey from Kuala Lumpur to London, through poignant anecdotes and his grandmother's recipes. Ranie's recipes highlight everyday ingredients you can source locally, with a handy Malay Palate Flavour Table offering swaps and guidance. From slow-simmering stews to quick stir-fries, this book embraces tradition in the modern kitchen.

Ingredients

  • 3 banana shallots
  • 2.5cm (1in) piece of fresh ginger
  • 2 garlic cloves
  • 5 birds eye chillies
  • 500ml (18fl oz) single cream
  • 1 tbsp of ground turmeric
  • 300g (11oz) fresh pineapple, peeled, cored and diced
  • 600g (1lb 5 1/2oz) shell-on raw king prawns, deveined and cleaned
  • ½ tbsp salt
  • 1 tbsp of honey
To fry:
  • 60ml (2fl oz) vegetable oil
  • 1 large white onion, thinly sliced
  • 20–30 fresh or dried curry leaves
  • ½ tablespoon cumin seeds
  • 1 tbsp of fennel seeds

Method

1. In a food processor, blend the shallots, ginger, garlic and chillies with 80ml (3fl oz) water.


 2. Pour the blended paste into a heavy-based casserole dish and set over a medium heat. Add the cream and turmeric, then cook, stirring continuously, until the mixture begins to bubble gently.


 3. Add the pineapple and cook until it becomes fork-tender. Stir in the prawns and continue cooking, stirring occasionally, until the prawns are just cooked through.


4. Season with the salt and honey, then reduce the heat to the lowest setting and let the Gulai simmer gently to allow the flavours to develop.


 5. Heat the oil in a separate frying pan over a high heat. Once hot, reduce the heat to medium. Fry the onion, curry leaves, cumin seeds and fennel seeds until golden brown and fragrant for 1 to 2 minutes.


 6. Once done, carefully pour the tempered spices over the Gulai. Turn off the heat and immediately cover the pot with a lid. Let everything sit undisturbed for 5 to 10 minutes to allow the flavours to infuse.

 

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