- 2 onions, roughly chopped
- 2 cloves garlic
- 2 tablespoons sunflower oil
- 1 large fresh red chilli, halved, seeded and thinly sliced
- 1 teaspoon ground cumin
- 1 teaspoon white pepper
- 1 teaspoon turmeric
- 2 teaspoons ground coriander
- 350 ml fish stock
- 2 tablespoons fish sauce
- 1 tablespoon soft brown sugar
- 400 ml light coconut milk
- 500 g raw prawns
- 250 g fresh pineapple flesh, cored and chopped
- 2–3 spring onions, cut into short lengths, then shredded
- seeds of 1 pomegranate to serve
- Tip the onions and peeled garlic into a food processor and process to a smooth purée.
- Alternatively, very finely chop the onions and garlic with a sharp knife.
- Heat the oil in a large non–stick pan and fry the onion mixture for about 10 minutes, or until softened and beginning to colour.
- Stir occasionally towards the end of the cooking time to prevent the mixture from sticking.
- Add the chilli and all of the spices to the pan and stir to mix with the onions.
- Pour in the stock and add the fish sauce, sugar and coconut milk.
- Mix well.
- Cover and leave to simmer gently for 10 minutes.
- Meanwhile, peel the prawns, leaving the last tail section on each one, if you like.
- Stir the prawns into the sauce and cook very gently, uncovered, for 3–4 minutes, or until they turn from bluey–grey to pink.
- Take care not to overcook or they will toughen.
- Stir in the pineapple and spring onions.
- Cook for just 1 minute to warm the pineapple through.
- Sprinkle with the pomegranate seeds, and serve.
Preparation: 15 minutes
Cooking: about 25 minutes