Pineapple and Prawn Curry

Photo: flickr user Nikchick

About

Note. If pineapple is a little tart add 12 teaspoons of sugar. A 450 g can of drained pineapple pieces can be used instead of fresh pineapple if preferred or if fresh is unavailable

Tags:

Yield:

4.0 servings

Added:

December 22, 2009

Creator:

Related Cooking Videos

ROUXBE COOKING SCHOOL & COOKING CLASSES

Add comment

Print This Recipe

Print This Recipe

Ingredients

500 grams peeled and de veined green prawns

1 medium pineapple

1 teaspoon cardamom seeds

1 teaspoon coriander seeds

1 teaspoon cumin seeds

1/2 teaspoon whole cloves

2 tablespoons oil

2 spring oniolld cut into 2 cm pieces

2 teaspoons grated fresh ginger

4 candle nuts roughly chopped

1 cup water

1 teaspoon sambal oelek (qv)

1 tablespoon chopped mint

Preparation

1

Peel and halve pineapple remove core cut pineapple into 2 cm chunks.

2

Grind cardamom seeds coriander seeds cumin seeds and cloves in mortar and pestle.

3

Heat oil in a pan add spring onions ginger candlenuts and spice mixture and prawns stir fry over low heat for 3 minutes.

4

Add water sambal oelek mint and pineapple bring to the boil.

5

Reduce heat to low simmer covered for 10 minutes or until pineapple is tender but still holding its shape.

Tools

Related Recipes