Poh’s prawn and pineapple curry

METHOD

1. Process rempah ingredients in a blender or food processor until you have a fine paste.
2. Heat rempah in a large, heavy-based saucepan or wok on medium heat and cook for about 10 minutes, stirring continuously until caramelised and fragrant. At this point the rempah should have turned a darker red and the oil will begin to separate from the rest of mixture.
3. Add pineapple, water, tamarind, kaffir lime leaves and bring to boil, then reduce heat to low and simmer for another 10 minutes. Add coconut milk, salt and sugar and bring to boil, then add prawns/fish at very end to cook for 5–10 minutes or until cooked through. Taste just before serving. More salt, sugar or lime juice may be required to balance flavours at the end.
4. Serve with steamed jasmine rice, garnish with garlic chives. Serve cucumber wedges on the side in case your lips need cooling!