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Prawn and pineapple curry

Ingredients

  • 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

Preparation

  1. Tip the onions and peeled garlic into a food processor and process to a smooth purée.
  2. Alternatively, very finely chop the onions and garlic with a sharp knife.
  3. 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.
  4. Stir occasionally towards the end of the cooking time to prevent the mixture from sticking.
  5. Add the chilli and all of the spices to the pan and stir to mix with the onions.
  6. Pour in the stock and add the fish sauce, sugar and coconut milk.
  7. Mix well.
  8. Cover and leave to simmer gently for 10 minutes.
  9. Meanwhile, peel the prawns, leaving the last tail section on each one, if you like.
  10. Stir the prawns into the sauce and cook very gently, uncovered, for 3–4 minutes, or until they turn from bluey–grey to pink.
  11. Take care not to overcook or they will toughen.
  12. Stir in the pineapple and spring onions.
  13. Cook for just 1 minute to warm the pineapple through.
  14. Sprinkle with the pomegranate seeds, and serve.

Serves 4
Preparation: 15 minutes
Cooking: about 25 minutes

Tags:

Source: Fresh fruit and desserts
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