5 from 3 votes
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
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
 

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.

Course: Main Dish
Cuisine: Malaysian
Servings: 4
Calories: 535 kcal
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
  1. 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
  2. Heat vegetable 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 to cook for another 3 to 4 minutes.
    Pineapple Curry with Salmon-6