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 also 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. Always buy the best quality you can find as a little of it goes a long way.
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.
- 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.
NUTRITION
This Pineapple Curry with Salmon is best served with a steaming plate of white rice.
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.
NOTE: This post was updated on March 12th, 2016 with new pictures.
Enjoy…..and have a wonderful day! 😎
Sanyukta says
March 28, 2011 at 10:24 amFirst time @ ur space..u hv a amazing space out here with drool worthy dishes…visit mine as time permits..
Delicious n mouthwatering….curry looks really yum…
Sanyukta
http://creativesanyukta.blogspot.com/
Biren says
March 29, 2011 at 11:47 amThanks Sanyukta for visiting! You have a lovely space as well. 🙂
Jeannie says
March 28, 2011 at 10:39 amI certainly will enjoy this if it is in front of me now! Looks so delicious!
anncoo says
March 28, 2011 at 11:26 amWOW! If I cook this, I’m my cousin can eats with extra rice. Never thought of adding salmon in curry, very creative dish Biren 🙂
Belinda @zomppa says
March 28, 2011 at 12:26 pmPineapple-curry-salmon – seriously??? I’m so hungry now.
Lyndsey says
March 28, 2011 at 1:22 pmThis is so interesting, and beautiful dish. I love how well you explain everything to us.
5 Star Foodie says
March 28, 2011 at 3:46 pmAn excellent curry! I like the combo of salmon and pineapple, and awesome flavors here with all the spices and ingredients you use!
RSA Certificate says
March 28, 2011 at 4:35 pmWow what an interesting mix, salmon and pineapple who would have thought 🙂 can’t wait to try it out!
Magic of Spice says
March 28, 2011 at 6:32 pmOh wow, this is such a fantastic curry recipe…beautiful!
LeQuan says
March 28, 2011 at 7:05 pmOh 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.
tigerfish says
March 28, 2011 at 7:27 pmI can eat lots and lots of this curry. Rice please! More rice please!
Angie's Recipes says
March 29, 2011 at 12:12 amSalmon curry? wow…that’s a luscious curry dish! The one served with cucumber looks so good!
kitchen flavours says
March 29, 2011 at 5:18 amHave not tried this with salmon before! Looks really good and very appetizing!
kristy says
March 29, 2011 at 5:37 amOoi…sedap betul-lah! I enjoy pineapple in curry very much. Simply delicious. Yours look really really tempting.
Kristy
Biren says
March 29, 2011 at 7:41 amHey Kristy…memang sedap! Will have to make it again soon. 🙂
Lea Ann says
March 29, 2011 at 6:51 amPineapple 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.
rebecca says
March 29, 2011 at 6:58 amthis curry looks first class thanks for coming down under with me 🙂
Biren says
March 29, 2011 at 7:40 amHope you are having a great time. 🙂
Quay Po Cooks says
March 29, 2011 at 8:41 amThis combo sounds interesting! A very nice step by step picture instruction to. Thanks for taking the time to do that and share with us.
Min {Honest Vanilla} says
March 29, 2011 at 9:54 amWow very creative! I’d not have thought of salmon in curry to begin with 😉 I bet they taste delicious too!
Joanne says
March 29, 2011 at 10:25 amI personally believe that salmon and curry are a match made in heaven! Love the sound of this, especially with pineapple – my favorite fruit!
Nami @ Just One Cookbook says
March 29, 2011 at 11:35 amWow…. 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
March 29, 2011 at 11:46 amThanks 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.
Ann@Apples and Twinkies says
March 29, 2011 at 12:19 pmThis is a beautiful and interesting dish. Thank you for posting this!
Nithu says
March 29, 2011 at 10:51 pmPineapple and salmon is an interesting combo. Looks so good.
santosh says
March 30, 2011 at 4:41 amnew and gr8 combination
MaryMoh says
March 30, 2011 at 5:30 amMmmm….totally delicious. I love pineapples in curry. My favourite salmon there, too. Love the colour. I need more rice 😀
Devaki @ weavethousandflavors says
March 30, 2011 at 7:28 amThere 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
A little bit of everything says
March 30, 2011 at 8:01 pmThe pineapple salmon looks so great, I have bought a while back some shrimp paste and since it used is such small quantities I still have lots. I’ll make this dish for hubby soon, he will love it.
denise @ bread expectations says
April 3, 2011 at 4:06 amAny dish that does double duty is a winner in my book! Your bowl of laksa looks gorgeous!! My mouth is actually watering LOL
Kristi Rimkus says
April 6, 2011 at 9:12 amI love the use of salmon in this curry. I haven’t seen a salmon curry, and we eat salmon all the time. Lovely recipe.
Kristi
Lingpei Lin says
August 14, 2014 at 10:08 pmHi 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
Linda says
August 15, 2014 at 7:24 amI am glad you enjoyed the curry, Lingpei. Thanks for letting me know. 🙂