Pineapple and Prawn Curry

Name: Pineapple and Prawn Curry
Yield: Serves 3-4
Cuisine: Malaysia
Ingredients: 1 red and 1 green chilli pepper, seeded and chopped; 1 small ripe pineapple; 3 tablespoons groundnut oil or ghee; 3 tablespoons groundnut oil or ghee; 1 tablespoon finely chopped fresh root ginger; 1 blade of lemon grass, chopped; Half-a-dozen Brazil or macadamia nuts; Half-a-dozen Brazil or macadamia nuts; 12 shallots, chopped; 1 red and 1 green chilli pepper, seeded and chopped; 350 g (12oz) cooked prawns, shelled and seasoned with salt; Fish sauce; 300 ml (½ pint) coconut milk; 350 g (12oz) cooked prawns, shelled and seasoned with salt

Preparation info

Serves
3-4

Difficulty
Easy

Appears in

Far Flung Floyd

By Keith Floyd

Published 1994

About

This very simple dish relies on good quality fresh prawns and a sweet, ripe fresh pineapple. And the coconut milk and the ground nuts give it a beautiful, nutty, creamy taste.

Ingredients

1 small ripe pineapple
1 red and 1 green chilli pepper, seeded and chopped
<

Malaysia
Side dish
Pescatarian
Gluten-free
South East Asia

Method

Peel and core the pineapple, then cut the flesh into rough triangles. In a pestle and mortar or blender, grind together the chillies, shallots, nuts, lemon grass and ginger to make a seasoning paste.

Heat the oil or ghee in a wok or pan and fry the pounded mixture for a couple of minutes. Stir in the coconut milk. Bring to the boil, then add the pineapple and cook gently for about 5 min