Pineapple and Prawn Curry
By: Andie Mitchell
Published: Tuesday, December 22, 2009 - 12:08am

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.

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