Spice up your weekend and warm up your home with Rosa Matto's tropical Nyonya prawn and pineapple curry

Recipe Rosa Matto | Photograph Brendan Homan | Styling Natalie Homan

NYONYA PRAWN AND PINEAPPLE CURRY
serves 6

Grind the following to a paste in a mortar and pestle or food processor
5g shrimp paste
5 fresh chillies
3 shallots chopped
3 garlic cloves, peeled
15g galangal
1 tsp turmeric powder
2 lemongrass stalks, chopped first
6 cashew nuts
roots and stalks of one bunch coriander, reserve the leaves

2 tbsp peanut oil
2 kaffir lime leaves, left whole
500g prawns
200g pineapple, peeled and cut into cubes
400ml coconut milk
1 tbsp tamarind paste
juice of half a lime
1 tsp salt
½ tbsp grated palm sugar
125ml water, if necessary
3 kaffir lime leaves, extra, shredded as finely as possible
coriander leaves
lime wedges

Heat the oil in a large saucepan on a medium heat and saute the paste until fragrant, for 2-3 minutes. Add the lime leaves. Add prawns and the pineapples and toss well. Add the coconut milk and bring to a gentle boil on low heat. Add the tamarind, lime juice, salt and sugar and cook for 5 minutes until prawns are cooked. Off the heat, add the shredded kaffir leaves, coriander and wedges of lime. Serve with kaffir and lemongrass scented jasmine rice and green chutney.

Green chutney
In a food processor, chop together 25g mint and coriander leaves, green chilli to taste, garlic, salt and mix this into 125ml plain yoghurt.

 

This recipe first appeared in the July 2019 issue of SALIFE Magazine.