Prawns and pineapple curry is another very popular Nonya (Peranakan) cuisine, fusion of Chinese and Malay foods. Peranakan are people whose ancestors were the initial Chinese migrants. Who lived in the states of Penang and Melaka in Malaysia and Singapore. Intermarriages between these Chinese migrants and local Malays created Nonya cooking. A combination of Chinese food staples with various spices and cooking methods used by the Malay people.
Nonya prawns and pineapple curry is very delicious, with an additive sweet, sour and spicy taste. These tastes came from the prawns cooked in pineapple, chilli spice paste, tamarind paste or puree and coconut milk. Likewise, they also commonly call tamarind as Assam. This prawns and pineapple curry recipe is not only gluten free. But also low carb, paleo, dairy free, soy free, corn free, egg free and nut free. Serve with steamed basmati rice or turmeric basmati rice. For paleo diet, serve with cauliflower rice or turmeric cauliflower rice.
You may also like my other gluten free assam and curry recipes:
- Assam (Tamarind) Fish;
- Malaysian Curry Laksa (King Prawns and Chicken Laksa); and
- Fried Mackerel with Sambal (Sambal Ikan).
Pineapples (Ananas comosus) belong to the Bromeliaceae family and created in South America. Christopher Columbus discovered pineapples in 1493 in one of his expedition to South America and brought them back to Europe. They grow pineapples in tropical climate. Besides, farmers now grow pineapples for sale in countries like China, Philippines, Thailand, Queensland, Africa, Hawaii, Brazil and Mexico. Many people regard pineapples as an indulgent fruit previously. But they are currently available in supermarkets and homes, all year round throughout the world. Moreover, they considered pineapples as one of the most popular tropical fruits enjoyed by many.
Nutritional Values and Health Benefits of Pineapples
Pineapples are sweet, juicy, yellow in colour and very aromatic in taste. They are contain defensive phytonutrients, antioxidant Vitamin C and protein processing enzyme called bromelain. They are not only extremely high in Vitamin C, but also an excellent source of manganese and copper. In addition, pineapples are also a good source of copper. As well as vitamin B6 (Pyridoxine), vitamin B1 (Thiamine), fiber, vitamin B9 (folate) and vitamin B5 (pantothenic acid).
The overall health benefits of pineapples may include:
- Reduce risk of cardiovascular disease;
- Lower risk of macular degeneration;
- Support healthy skin and hair;
- Promote joint health by reducing inflammation;
- Decrease risks of cancerous tumour growth;
- Lessen common cold and flu inflammation;
- Diminish excessive coagulation of blood; and
- Aid in digestion.
Prawns and Pineapple Curry
- 3 tablespoons extra virgin olive oil
- 1 kg large fresh king prawns shelled, deveined and tails intact
- 1 large topless pineapple (550g/19.4oz of pineapple flesh)
- 2 medium red tomatoes diced into 2cm (0.8 inch) pieces
- 60 g tamarind paste or tamarind puree
- 400 ml light coconut milk
- 1 tablespoon stevia
- ½ teaspoon salt or to taste
- Steamed basmati rice or turmeric basmati rice to serve. For paleo diet, serve with cauliflower rice or turmeric cauliflower rice.
For the spice paste:
- 2 tablespoon extra virgin olive oil
- 3 cloves garlic
- 1 small brown onion cut into wedges
- 4 long fresh red chillies deseeded and cut into 3 cm (1.2 inch) pieces
- 10 small dried red chillies deseeded
- 5 kaffir lime leaves stems removed and leaves finely sliced
- 1½ inch piece fresh galangal peeled and finely sliced
- 1½ inch piece fresh ginger peeled and finely sliced
- 1 inch piece fresh turmeric peeled and finely sliced or 1 teaspoon ground turmeric
- 1 stem lemon grass white part only, finely sliced
For the Garnish:
- some fresh mint leaves optional
- Peel and remove cores of pineapples and roughly cut into small 3cm (1.2 inch) triangle pieces. Set aside.
- Add the ingredients for the spice paste into a food processor and blend until you get a smooth paste. Alternatively, you can use a mortar and pestle if preferred.
- Heat up 3 tablespoons of extra virgin olive oil in a wok and add the spice paste and stir-fry for 2 to 3 minutes or until aromatic on medium heat.
- Add the assam (tamarind) puree or paste and tomatoes to the wok and stir-fry for another 2 minutes on medium heat.
- Then add in all the coconut milk, sugar and salt and stir and combine well and bring to a boil.
- Cook the prawns in the sauce on low to medium heat for 2 minutes on each side or until prawns are just cooked. Stirring the sauce occasionally to ensure its not sticking at the bottom. Remove the prawns and set aside.
- Add the pineapple pieces to the wok and cook for 2 minutes on medium heat.
- Return the prawns to the wok and stir and combine for another 2 minutes on medium heat.