Prawn & Pineapple In Creamy Gulai Gulai Masak Lemak

I’ve always loved how Malay food balances different flavours. This creamy gulai mixes seafood with the natural sweetness of pineapple. It’s mild, comforting and simple, the kind of dish you can eat any day and feel a little at home. Even now, I find myself coming back to this combination. It’s a quiet reminder of my childhood meals and the balance of flavours that makes Malay food so comforting and satisfying.

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Instructions

1.	In a food processor, blend the shallots, ginger, garlic and chillies with 80ml water.
2.	Pour the blended paste into a heavy-based casserole dish/Dutch oven and set over a medium heat.
3.	Add the cream and turmeric, then cook, stirring continuously, until the mixture begins to bubble gently.
4.	Add the pineapple and cook until it becomes fork-tender.
5.	Stir in the prawns and continue cooking, stirring occasionally, until the prawns are just cooked through.
6.	Season with the salt and honey, then reduce the heat to the lowest setting and let the gulai simmer gently to allow the flavours to develop.
7.	Heat the oil in a separate frying pan over a high heat.
8.	Once hot, reduce the heat to medium.
9.	Fry the onion, curry leaves, cumin seeds and fennel seeds until golden brown and fragrant for 1–2 minutes.
10.	Once done, carefully pour the tempered spices over the gulai.
11.	Turn off the heat and immediately cover the pot with a lid.
12.	Let everything sit undisturbed for 5–10 minutes to allow the flavours to infuse.