MALAYSIAN SHRIMP CURRY WITH PINEAPPLE AND STRING BEANS / KARI UDANG DENGAN NENAS DAN KACANG PANJANG

This curry made a good pair with my earlier Curry Chicken Rice, with some pappadom, onion chutney and cucumber salsa....they will definite knock your socks of. I made the curry the Malaysian way, not too thin and not too thick. Pineapple added sweetness to the curry. I used the ready store bought curry powder. My favourite is Baba's.


This shrimp curry always remind me of my schooldays. Those days the canteen sold packed Nasi Lemak with shrimps curry and string beans. Of  course they used a tiny shrimps but it was delicious especially blended with banana leaves aroma. You can eat this curry with bread..naan or normal white. Adjust the used of curry powder if you want it mild. I love it the way it is...hot and spicy.

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Shrimp Curry With Pineapple and String Beans

source: adapted from Patyskitchen

Step 1: You will need

• 600 g prawns
• 4 medium tomatoes
• 3 small packet curry powder - you can adjust this
• 2 cups (500ml) hot water
• 1/4 pineapple thinly slice
• 5 string beans cut into 2"
• 2 strig curry leaves
• 1 tsp fenugereek
• 11 shallot thinly slice
• 5 clove garlic thinly slice
• 1/2 cup water to mix with the curry powder
• 1/2 cup tairu or coconut milk
• 3 tbsp tamarind juice
• 1 ladle cooking oil

Step 2: Prawns

Here is your choice..to cook the shrimp with shell or to cook it with out the shell. I preferred with shell, I cut cut the tips oft he prawns head and removed the hairy part.

If your prawns still have their shells on, remove them. 

First pull off the head. Then rinse the prawn in water. Remove the shell from the middle part of the prawn. Hold the exposed top end and pull the tail to remove the rest of the shell. 

Then use a sharp knife to make a shallow slit down the middle of the curved back and pull out the dark coloured vein. You can use your fingers or a cocktail stick to do this. 

Rinse the prawn again. 

Good prawns should be a bluish/green colour once peeled.

Step 3:  Start frying

Put a large non-stick frying pan over a medium heat. Add vegetable oil and curry leaves Fry for about 30 seconds, stirring continually.Add in the slice shallots and garlic continue stirring until golden brown and fragrant

Step 4: Curry Paste

Add in the curry paste...continue stirring, add water if necessary continue stirring until oil surface

Step 5: Add the prawns

Turn the heat back up to high and add the prawns to the pan. Then stir in 2 generous pinches of salt.

Step 7: Water

Add approximately 2 cupsl of warm water to the pan. Stir. Then put the lid on and bring the heat down. Leave for about 10 minutes or until the prawns are cooked. check occasionally. The prawns are done when they turn pink and opaque. When they are ready, turn the heat off.

Step 8: Coconut Milk/ Tairu

Add tairu or coconut milk, and tamarind juice. Adjust taste. Finally add in the slice pineapple and string beans. Lower the heat and allow the curry to simmer until oil surface.

 Kari Udang ini saya buat sebagai tambahan kepada Nasi kari Ayam. Entahlah ada yang kata makan Nasi Kari Ayam itu begitu aje..tapi tekak saya hendak berkuah pula..jadi saya masak sedikitlah jadikan kuah, lagi pun lama tak makan kari udang ini...kalau hendak makan di kedai nasi kandar mahu RM6 se ekor dichargenya. Beli 1 kilo udang tak sampai RM20 satu rumah boleh makan dan boleh ulang-ulang lagi.

Kari ini biasanya saya letak kacang panjang aje..tetapi dah nampak nenas lebih dari buat kerabu timun saya campakkan sedikit nenas, buat ambil manis air nenas. Sedap kita..peda-pedas, manis dan masam. Kari Udang Kacang Panjang ini cukup popular semasa saya sekolah dulu. Biasanya di Penang kari Udang ini dibungkus dengan Nasi Lemak...tetapi udang yang digunakan adalah udang bersaiz kecil...bila sudah mesra dengan nasi dan daun pisang..memang cukup sedap dan menyelerakan. Bukan sahaja sedap makan dengan nasi malah sedap juga kalau dicicah dengan roti.

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