Prawn & Pineapple Curry has a sweet, sour, savoury and spicy flavour. The sweetness of the pineapple and sourness of tamarind balance the spices in this recipe.
- 16 king sized prawns (shelled, leaving tails intact & deveined)
- 1 pineapple (cut into Small chunks)
- 1 can (270 ml) light coconut milk
- 1 tbsp tamarind paste (add 1 tbsp of water and extract the juice)
- 1 tsp salt
- 1 tbsp palm sugar
- Bunch of curry leaves
For the curry paste
- thumb sized ginger (chopped)
- 4 garlic cloves (chopped)
- 1 tbsp fried shallots (or 4 cloves of fresh shallots)
- 4 bunches of coriander roots (chopped)
- 2 fresh chillies (chopped)
- 3 candle nuts (chopped)
- 1 tbsp turmeric powder
- 1 tbsp sweet paprika
- 1 tsp chilli powder
- 1 tsp belachan chilli
- 2 tbsp oil
1. Pound the ginger, garlic, shallot, fresh chillies, coriander roots and candle nut to a paste. Mix in the rest of the curry ingredients (except oil) into a curry paste.
2. Heat oil in a saucepan and fry the curry paste over low heat until the oil separates out. This may take 10-15 mins. Add more oil if curry paste appears dry.
3. Add tamarind juice, pineapple chunks, salt and palm sugar.
4. Pour in the coconut milk and 1 cup of water and bring the mixture to a slow boil.
5. Add prawns and return to the boil. Simmer till Prawns turn opaque. Do not overcook the prawns.
6. Serve with steamed rice or thin rice noodles