Pineapple Curry with Salmon

Pineapple Curry with Salmon

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.

Pineapple Curry with Salmon

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.

Pineapple Curry with Salmon

Pineapple Curry with Salmon
Prep time
Cook time
Total time
Serves: 4 servings
  • Β½ medium sized pineapple, cut into bite sized pieces
  • 1 lb (450g) salmon, skin removed and cut into bite sized pieces
  • 1 cup (240ml) coconut cream
  • 1 cup (240ml) water
  • 3 tbsp canola oil
  • Salt
Spice Paste
  • 5 red Anaheim chilies
  • 1 stalk lemongrass, thinly slice the last 4 inches from the bottom
  • 5 to 6 shallots or 1 onion, cut into small pieces
  • 2 cloves garlic
  • 1-inch cube belachan, shrimp paste (optional)
  • 1 tsp ground turmeric
  1. Grind spice paste ingredients, except ground turmeric, in a blender adding a little water if necessary. Remove and stir in ground turmeric.
  2. Heat oil in a medium sized non-reactive pot. Add spice paste and fry until fragrant, about 4 to 5 minutes.
  3. 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.
  4. Add salmon and continue cooking for another 3 to 4 minutes.

Serve this Pineapple Curry with Salmon with a steaming bowl of white rice.

Pineapple Curry with Salmon

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 the Penang Nyonya Siamese Laksa. Although it is called Siamese Laksa, this is a Nyonya dish.

Pineapple Curry with Salmon

Enjoy…..and have a wonderful day! 😎

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  1. says

    Oh dear, this is absolutely mouth watering. What a unique and flavorful way to cook salmon. Sweet, tangy, spicy, and coconutty all mixed into one dish – love it! I love that picture of the bowls side by side to create one bowl, very smart and creative, Biren. A wonderful and delicious recipe. Even though I’m slightly allergic to pineapples, I’d still love to try this.

  2. says

    Pineapple plus curry equals “I’m in”. Love the combination. I’ll have to pick up a package of the belachan next time I’m at the Oriental market. Thanks for the recipe Biren.

  3. says

    I personally believe that salmon and curry are a match made in heaven! Love the sound of this, especially with pineapple – my favorite fruit!

  4. says

    Wow…. I just came to your site and immediately liked your facebook page. LOL. I’m following you now! I can’t wait to see more of your recipes. Not only the photos are abosolutely gorgious, but oh boy I can imagine the taste.

    • Biren says

      Thanks Nami for visiting and “liking”. Good to have you on board. :) I love your recipes too and hope to try out some in the days ahead.

  5. says

    There are few things I love more than a bowl of Gulai Nenas and I have only ever eaten it with shrimp and yes lots and lots of steamed rice..yum!! Yours looks oh so delish and long live the belacan!! smelly but yummy…..that laksa the next day is just far too tempting for words Biren :)

    chow! Devaki @ weavethousandflavors

  6. Lingpei Lin says

    Hi Biren

    Tried your pineapple salmon curry and love it! Simply delicious….yum: )

    Thanks for sharing and please keep up with the good work.


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