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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
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.
