How to make Gulai Nenas Johor
When it comes to the diverse and delectable world of Malaysian cuisine, there's one dish that truly stands out for its unique blend of flavors and textures - Gulai Masak Nenas. This traditional Malay dish is a harmonious marriage of spicy, sweet, and savory, all encapsulated in a single bite.
How to make Gulai Masak Nenas
Gulai Masak Nenas, also known as Pineapple Curry, is a celebration of Malaysia's rich culinary heritage. At its core, it features succulent pieces of meat, often fish, chicken, or beef, bathed in a luscious curry sauce.
What sets it apart, however, is the addition of pineapple chunks that infuse the dish with a delightful tangy sweetness, creating a symphony of tastes that dance on your taste buds.
10 Red Chilli
3 Red Onion
4 Garlic cloves
1 Canned Pineapple
3 whole pomfret fish (meat of your choice)
3 Assam slices
In a food processor, blitz the chilli, onion, garlic, Belachan and turmeric into a fine paste. Set aside.
Bring 2 cups of water to a boil and add chilli paste into the pot. Let it simmer for 10-15 min.
Combine fish into pot and add Assam Slice.
Let the fish cook for about 10-15 mins.
Add remaining pineapple juice into the pot.
Season to taste with sugar and salt.
If you need more umami add fish sauce or good ol' Ajinomoto.