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.

VIDEO LINK: https://youtu.be/HDl6oTlckmg

INGREDIENTS

• 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

METHOD

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