One-pot recipe for 8, with other dishes people, takes only 40 mins; recipe has coconut, sunflower oil, ginger, garlic clove, curry powder, sunflower oil, curry leaves, cinnamon stick, star anise, cardamom pods, clove, shallot, tamarind paste, pineapple, palm sugar, coconut milk, king prawns and coriander leaves.
Penang prawn & pineapple curry
Course: One-pot
Servings
8, with other dishes
servings
Prep time
25 mins
Ingredients
- Garlic Clove: 6 garlic cloves, peeled
- Curry Powder: 1 1/2 tbsp mild curry powder
- Sunflower Oil: 2 tsp sunflower oil
- Shallot: 6 shallots, thinly sliced lengthways
- Ginger: thumb-sized piece ginger, peeled
- Coconut Milk: 400ml can full-fat thick coconut milk
- Pineapple: 1 pineapple, peeled, cored and cut into chunks
- Coconut: 100g fresh coconut flesh
- Clove: 6 cloves
- Cinnamon Stick: 1 cinnamon stick
- Coriander Leaves: handful coriander leaves and cooked white or brown rice, to serve
- Star Anise: 1 star anise
- Palm Sugar: 1 tbsp palm sugar or soft brown sugar
- King Prawns: 24 large raw king prawns, peeled
- Curry Leaves: 7 curry leaves
- Tamarind Paste: 3 tbsp tamarind paste
- Cardamom Pods: 3 cardamom pods
Directions
- Finely grate the coconut, then toast slowly in awok, stirring until evenly dark brown (it will start to smell very strong, but it will work a treat). While it's still warm, pound to a paste with the sunflower oil using apestle and mortar. Set aside.
- Finely grate or pound the ginger and garlic together using a pestle and mortar. Make a loose curry paste by adding 75ml water to the curry powder. Heat the oil in the wok until it's just starting to smoke, then throw in the curry leaves, cinnamon stick, star anise, cardamom pods and cloves and cook for 1 min until fragrant.
- Add the shallots and ginger and garlic paste, cook for around 7 mins until softened and starting to brown, then add the curry powder paste. This is the most important part of making the curry. Ideally, cook over a very low heat and wait until the oil separates and bubbles over the paste, around 10-12 mins. Scrape the bottom of the pan occasionally to remove the crust.
- When the oil has come to the top, add the tamarind paste, pineapple and sugar. Pour in the coconut milk. When the mixture starts boiling, add the prawns and return to the boil, then stir through the toasted coconut. Season the curry with salt, scatter over the coriander and serve with rice.
