Cooking With Koh Chieng Mun | Prawn & Pineapple Curry (Udang Masak Nenas)

A Peranakan dish I love to cook for Chinese New Year, Prawn and Pineapple Curry is one of my spicy and tasty favourites everyone looks forward to. Ingredients Prawn Stock 1 litre of water 500g of prawns (with shells) Rempah 1 thumb-sized piece turmeric 1 thumb-sized piece galangal ginger 10 shallots 3 - 4 red chillies (de-seeded) Small piece of belacan 6 prawns (large-sized) 2 stalks lemongrass (smashed) 10 tamarind skins 1/4 pineapple (cut)