This spicy and tangy Pineapple Curry with Salmon and coconut milk is sure to whet your appetite. Delicious served with a steaming bowl of rice.
Pineapple Curry or Gulai Nenas is often made with shrimps but variations with fish and salted fish do exist. Although the anglicized term for gulai is also curry, it is distinctly different from curry in that the spice mix for gulai normally consists of fresh chilies, turmeric, lemongrass, belachan (shrimp paste), and tamarind. In many cases, gulai tends to be hot, spicy, tangy, and not creamy like curries. It is definitely a Southeast Asian concoction.
The tangy taste in Gulai Nenas comes from the pineapples. The coconut milk helps mellow out the sharp taste, making it irresistible. Be sure to have lots of steamed white rice available as this dish really whets one’s appetite. Do check out my other gulai recipe on this blog, Chicken Curry with Kaffir Lime Leaves.
Belachan or shrimp paste is commonly found in Southeast Asian cuisine. It is made from fermented ground shrimp, sun dried, and cut into blocks. It varies in color from a pinkish grey to a dark chocolate brown. The kitchen should be well ventilated when using this ingredient as it has a very strong and potent flavor. Do buy the best quality you can find as a little of it goes a long way.
- 3 tbsp canola oil
- 1 cup (240ml) coconut cream
- 1 cup (240ml) water
- ½ medium sized pineapple, cut into bite sized pieces
- 1 lb (450g) salmon, skin removed and cut into bite sized pieces
- 5 red chilies
- 5 to 6 shallots or 1 onion, cut into small pieces
- 2 cloves garlic
- 1 stalk lemongrass, thinly slice the last 4 inches from the bottom
- 1-inch cube belacan, shrimp paste (optional)
- 1 tsp ground turmeric
- Grind spice paste ingredients, except ground turmeric, in a blender with a little water if necessary. Remove and stir in ground turmeric.
- Heat oil in a medium sized non-reactive pot. Add spice paste and fry until fragrant, about 4 to 5 minutes.
- Pour in coconut cream and water. Bring to a boil. Add pineapples and salt. Bring it back to a boil. Reduce heat and simmer for 10 minutes.
- Add salmon and continue to cook for another 3 to 4 minutes.
Serve this Pineapple Curry with Salmon with a steaming plate of white rice.
If you have leftovers, dilute the sauce a little with water and add some thick rice noodles, julienned cucumber, sliced chilies, and mint leaves for a delicious bowl of Pineapple and Salmon Laksa the next day. This dish is reminiscent of Siamese Laksa, a Penang Nyonya dish.
NOTE: This post was updated on March 12th, 2016 with new pictures.
Enjoy…..and have a wonderful day! 😎