Malaysian Prawn & Pineapple Curry | Elias Morad скачать в хорошем качестве

Malaysian Prawn & Pineapple Curry | Elias Morad

Learn how Elias Morad prepares Malaysian-style Prawn and Pineapple Curry based on a recipe by Jackie M., and adapted using straightforward ingredients and simple techniques available to him in Germany. This video covers rice preparation, making curry paste, cleaning prawns, chopping pineapple, cooking the curry, and serving. Timestamps [00:00] Opening and recipe introduction [00:05] Ingredients overview: prawns, pineapple, coconut milk, curry paste [00:19] Rice preparation and cooking method [00:32] Ingredients for curry paste: shallots, garlic, lemongrass, kaffir lime leaves [00:56] Blending the curry paste until smooth [01:10] Peeling and preparing prawns [02:17] Chopping and preparing pineapple [03:17] Final curry paste texture [03:25] Frying the curry paste and cooking with oil [03:42] Adding prawns, turmeric, chili powder, and XO paste [04:02] Adding pineapple and coconut milk [04:12] Adjusting flavor: mushroom powder, salt, sugar [04:36] Serving with rice and coriander [04:51] Final taste test This recipe follows a basic Malaysian method and can be made with commonly available ingredients.