Udang Masak Lemak Nenas

Grind the paste ingredients using a chopper.
2 medium onions, 2 cloves garlic, 10 dried red chillies, 1 Tbsp shrimp paste, 3 candlenuts or macadamia nuts or cashew nuts, ½ tsp turmeric powder, just over 1 cm galangal, 2 stalks lemongrass
Heat the oil in a large saucepan on medium heat and sauté the ground ingredients until fragrant, for 2-3 minutes.
2 Tbsp vegetable oil
Add prawns and coat thoroughly, then add the pineapples and do the same.
500 g prawns (shrimps), ½ small pineapple
Add the coconut milk and bring to a gentle boil on low heat (coconut milk will curdle over high heat).
200 ml coconut milk
Add the tamarind, lime juice, salt and sugar and cook for 5 minutes until prawns are done.
1 Tbsp tamarind, juice of ½ a lime, 1 tsp salt, 1 tsp sugar
If you'd like more gravy, add some water (about 125ml / ½ cup) or the equivalent amount of coconut milk for a slightly creamier curry.
125 ml water
Add the leaves that you're using a minute or so before the end of cooking time, turn off heat and serve with plain boiled rice. If using coriander leaves, chop and scatter after turning the heat off.
fresh lime leaves or coriander leaves