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Pineapple Curry with Salmon

By: 👩‍🦳 Linda · · · 🗨 33 Comments

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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.

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. | RotiNRice.com

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 also check out my other gulai recipe on this blog, Chicken Curry with Kaffir Lime Leaves.

Delicious Pineapple Curry with Salmon garnished with mint leaves and served with rice.

Belacan – Shrimp Paste

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. Always buy the best quality you can find as a little of it goes a long way.

Similar Products Used in Making This Pineapple Curry with Salmon

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Oster 6-Cup Glass Jar 12-Speed Blender
Cuisinart Professional Stainless Saucepan with Cover, 3-Quart, Stainless Steel

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. | RotiNRice.com
5 from 3 votes

Pineapple Curry with Salmon

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.
Author : Linda Ooi
Course : Main Dish
Cuisine : Malaysian
Print Recipe Pin Recipe Rate this Recipe
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Servings : 4
Calories : 535kcal

Ingredients
  

  • 3 tbsp vegetable oil
  • 1 cup coconut cream (240ml)
  • 1 cup water (240ml)
  • ½ pineapple (cut into bite sized pieces)
  • Salt to taste
  • 1 lb salmon (skin removed and cut into bite sized pieces) (450g)

Spice Paste

  • 5 red chilies
  • 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

Instructions
 

  • Grind spice paste ingredients, except ground turmeric, in a blender with a little water if necessary. Remove and stir in ground turmeric.
    Pineapple Curry with Salmon-5
  • Heat vegetable 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.
    Pineapple Curry with Salmon-6

Nutrition

Calories: 535kcal
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This Pineapple Curry with Salmon is best served with a steaming plate of white rice.

Spicy and tangy Pineapple Curry with Salmon served with rice and cucumbers.

Make Laksa with Leftovers

Leftovers may be rehashed by diluting the sauce with a little water and serving it with thick rice noodles garnished with julienned cucumber, sliced chilies, and mint leaves. When served this way, it is reminiscent of Siamese Laksa. Do give it a try.

Leftover curry rehashed into laksa.

NOTE: This post was updated on March 12th, 2016 with new pictures.

Enjoy…..and have a wonderful day! 😎


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Comments

  9. LeQuan 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.

    Reply

  14. Lea Ann 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.

    Reply

  18. Joanne 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!

    Reply

  19. Nami @ Just One Cookbook 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.

    Reply

    • 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.

      Reply

  24. Devaki @ weavethousandflavors 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

    Reply

  28. Lingpei Lin says

    5 stars
    Hi Biren

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

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

    Cheers
    Lp

    Reply