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.
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
Pineapple Curry with Salmon
- 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)
- 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
- 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.
This Pineapple Curry with Salmon is best served with a steaming plate of white rice.
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.
NOTE: This post was updated on March 12th, 2016 with new pictures.
Enjoy…..and have a wonderful day! 😎
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