• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Normal

Recipe Ingredient

  • 1 pineapple, cut into thin round slices
  • 2 tbsp dried prawns, pounded
  • 4 tbsp kerisik (dry-fried grated coconut)
  • 75ml thick coconut milk from 1/2 grated coconut
  • 4 tbsp curry powder mixed with a little water into a paste
  • 3 tbsp oil
  • (A):
  • 5 shallots, sliced thinly
  • 2 cloves garlic, sliced thinly
  • 1cm young ginger, sliced thinly
  • 2cm cinnamon stick
  • 5 cloves
  • 2 cardamoms, use seeds only
  • 1 star anise
  • Seasoning:
  • 1/2 tsp salt or to taste
  • 1/2 tsp chicken stock granules
  • Garnishing:
  • Fresh onion rings


  1. Heat oil in a deep saucepan. Fry shallots, garlic and ginger until aromatic and crispy. Add the rest of ingredients (A) and curry powder paste and continue to fry until oil rises to the top.
  2. Stir in thick coconut milk and dried prawns. Mix in kerisik and simmer for 12 minutes. Add pineapple and seasoning. Cook for five minutes then turn off the heat. Dish up and garnish with a few slices of onion rings. Serve with rice.

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