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 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.
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Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Course: Main Dish
Cuisine: Malaysian
Servings: 4
Calories: 535
Author: Linda Ooi

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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