Pineapple and prawn curry recipe
Pineapple and Prawn Curry recipe
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Recipe intro
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
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
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