Curried Prawns and Pineapple


  • 750 g/1½ lb live prawns
  • 1 onion, finely chopped
  • 1 clove garlic, finely chopped
  • 2 tablespoons curry powder
  • 2 plum tomatoes (or 2 very ripe tomatoes) peeled, seeded and chopped
  • 300 ml/½ pt hot water
  • 30 g/1 oz butter
  • 30 g/1 oz flour
  • salt and freshly ground black pepper
  • 2 small pineapples
  • 3 tablespoons light olive oil or vegetable oil
  • chopped spring onion for garnish


Boil the live prawns in boiling salted water for 10 minutes. Drain, peel and remove the black cord. Heat 3 tablespoons of oil in a pan, add the onion, garlic and curry powder. Cook, stirring all the time, for 5 minutes or until the oil separates from the onion. Do not allow to brown. Add the tomatoes and cook for 2–3 minutes, then add the hot water and simmer for 15 minutes.

Blend the butter and flour and add in small pieces to the pan. Blend in well with a balloon whisk, cook for 3 minutes. Add the prawns and bring to the boil again. Season with salt and pepper. Remove from the heat.

Halve the pineapples, cutting them lengthways, leaving some leaves on each half. Hollow out some of the flesh and cube. Warm the pineapples and cubes in the oven or microwave. Fill the hollows with the prawn mixture, put pineapple cubes on top and sprinkle with chopped spring onion. Serve with plain boiled rice.