Pineapple and prawn curry recipe

Pineapple and Prawn Curry recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This Pineapple and Prawn Curry recipe is a delightful combination of sweet and savory flavors. Succulent prawns are cooked in a creamy coconut milk base, infused with aromatic spices and chunks of juicy pineapple. The result is a mouthwatering curry that is both refreshing and satisfying. With its tropical twist, this dish is perfect for those looking to add a touch of exotic flair to their meals.

Keywords: pineapple, prawn curry, coconut milk, aromatic spices, tropical twist.

Pineapple and prawn curry recipe details

Pineapple and prawn curry recipe, recipe Rating: 4.6
Number of votes:111 

Ingredients

1 medium	onion, roughly chopped
4 clove(s)	garlic, roughly chopped
5	cm piece of fresh root ginger, roughly chopped
2 large	fresh red chillies, roughly chopped
2 tbsp	tomato puree
2 tbsp	grapeseed oil
1 small	tin (200 g) of pineapple chunks, seperate chunks from juice
600 ml	coconut milk
2 tbsp	fiah sauce
1 tbsp	soft brown sugar
32 large	uncooked peeled prawns, defrosted if using frozen
	fresh coriander, for garnish
	For the spice mix:
2 tsp	coriander seeds
2 tsp	cumin seeds
2 tsp	black mustard seeds
	seeds from 3 green cardamoms
½ tsp	ground cinnamon
½ tsp	chilli powder

Instructions

Make up spice mix:
Dry fry the coriander seeds, cumin seeds and mustard seeds in saucepan over a low heat for 2 minutes, stirring. set aside to cool completely. Once cool place in an electric spicemill/grinder with cardamom seeds and grind to a fine powder. Mix together in a bowl with cinnamon and chilli powder. Set aside.

Blend the onion, garlic, ginger, chillies and tomato puree into a paste. set aside.

Heat the oil in a wok, add pinapple chunks and fry over a high heat for 2-3 minutes, stirring, until slightly browned.

Reduce heat to low, add blended paste and spice mix, stir well and simmer over a low heat, stirring frequently, for 10 minutes, adding the pineapple juice a little at a time to prevent the sauce from drying out (use a little water if you run out of juice).

Add half the coconut milk, bring to the boil, then reduce heat to low and add fish sauce and sugar.

Cook for 2 minutes, then add remaining coconut milk, bring to the boil, then reduce heat to low and simmer for 10 minutes. Add prawns and cook for 5-8 minutes or until prawns are hot through. serve in bowls with naan bread garnished with sprigs of coriander.

Preparation time:
ca. 20 min
Grade of difficulty:
medium
Calories per portion:
n/a