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Chetti Melaka crowd-pleasers: Two classics from Peranakan Indian kitchens to try at home
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Lauk Udang Masak Nenas (left) from Heritage Food Of The Peranakan Indians: In A Chitty Melaka Kitchen, and Kuah Lada Ikan Bilis from The Melaka Chetti Kitchen: Culinary Journey Of 500 Years.
PHOTOS: PERANAKAN INDIAN (CHITTY MELAKA) ASSOCIATION, SINGAPORE, MELAKA CHETTI HERITAGE ASSOCIATION OF MALAYSIA
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The pineapple and prawn curry recipe is contributed by Mr Ryan Joshua Mahindapala. It is featured in Heritage Food Of The Peranakan Indians: In A Chitty Melaka Kitchen by the Peranakan Indian (Chitty Melaka) Association, Singapore.
Though candlenuts are used as a thickening agent and add a slight nutty flavour to the curry, they can be omitted if not easily available.
