Pacri Nanas Malay Pineapple Curry Vegan Food

MALAY PINEAPPLE CURRY (PAJRI NENAS)

Steps:

• Heat oil in deep saucepan an fry crushed ingredients, cinnamon, star anise, cloves and curry leave till fragrant.
• 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.
• Add coconut milk, coconut paste, salt and sugar and cook for another 5 min till sauce thick. Add more water if prefer thin sauce.

PACRI NANAS: MALAY PINEAPPLE CURRY (VEGAN)

Steps:

• Cut the pineapple in 1 cm circles, then cut it again in quarters, set aside.
• Thinly slice 4 shallots and 2 garlic cloves, set aside.
• Slice 2 big red chillies and the green chillies, set aside.
• Ground into a fine paste: 3 red chillies, bird's eye chillies, 5 shallots, 2 cloves garlic, cumin, aniseed and turmeric.
• Heat the oil in a cooking pan over medium heat.
• Add sliced garlic, cinnamon, star anise, cloves and cardamom. Fry for another 2 minutes until fragrant.
• Add the spice paste, fry for about 3 minutes until fragrant.
• Add water and coconut milk. Stir well.
• Bring all the ingredients to boil, then reduce the heat to medium low. Simmer the pineapple for about 15 minutes.
• Turn off the heat and transfer the dish to a serving bowl.

PENANG PRAWN & PINEAPPLE CURRY

Steps:

• Finely grate the coconut, then toast slowly in a wok, stirring until evenly dark brown (it will start to smell very strong, but it will work a treat). While it's still warm, pound to a paste with the sunflower oil using a pestle and mortar. Set aside.
• Finely grate or pound the ginger and garlic together using a pestle and mortar. Make a loose curry paste by adding 75ml water to the curry powder. Heat the oil in the wok until it's just starting to smoke, then throw in the curry leaves, cinnamon stick, star anise, cardamom pods and cloves and cook for 1 min until fragrant.
• Add the shallots and ginger and garlic paste, cook for around 7 mins until softened and starting to brown, then add the curry powder paste. This is the most important part of making the curry. Ideally, cook over a very low heat and wait until the oil separates and bubbles over the paste, around 10-12 mins. Scrape the bottom of the pan occasionally to remove the crust.
• When the oil has come to the top, add the tamarind paste, pineapple and sugar. Pour in the coconut milk. When the mixture starts boiling, add the prawns and return to the boil, then stir through the toasted coconut. Season the curry with salt, scatter over the coriander and serve with rice.