Prawn and Pineapple curry

Hi! I have been missing in action again for quite some time. I just came back from my 17 days Rockie and Alaska trip a week ago. Had been busy washing laundry, doing house chores and others. Until today, I finally have the time to settle down to cook something local which I have been desiring to whip up.

Recipe: Adapted  here.

Spice paste:*

*15 dried chillies, seeded, soaked until soft then squeezed dry

*10 shallots, peeled

*5 buah keras (candle nuts)

*2 cm length turmeric

1 tbsp belacan, crumbled

2 stalks lemongrass - use only 4 - 5 inches from bottom, bashed

2 thick slices galangal or lengkuas, bashed 

500 ml water

3 slices tamarind (assam keeping)

1/2  a ripe but firm pineapple, skinned, coredand cut into desired chunck size

600 g large prawns (I used medium size), deveined, left unshelled

1 to 1.1/2 tsp salt to taste

1 to 2 tsp sugar (add more if pineapple is sour, less if it's sweet)

Laksa leaves - optional

Method:

1)  Combine spice paste ingredients and pound or process to a smooth and fine paste.

2) Heat about 5 tbsp oil in a wok or pot stir-fry the belacan until crisp and no longer fishy smelling (moderate heat).  Add lemongrass and galangal and stir for about half a minute

3)  Add the spice paste and stir -fry until fragrant and mixture separates from the oil.

4)  Add water and tamarind and bring to a boil. Lower heat and add pineapples, simmer for 2 minutes.  Add prawns and simmer for another 3 -4 minutes or prawns are cooked through. Do not overcook or prawns will toughen up.

5)  Add salt and sugar to taste. If gravy is tangy enough, discard tamarind slices.

6)  Dish out, garnish, and serve hot.