So I stumbled upon this recipe from the chef Atul Kochhar last night and having a load of pineapples left in the fridge (as you do) I needed something worthwhile putting them in. With wanting something spicy and first to kill the impending sniffles it was choice between a Prawn Laksa or a Malay inspired Prawn and Pineapple Curry.
Well the latter won and I’m so glad it did, I adapted this easy to follow recipe and created a well worth it version of the curry, I implore you to try!
Here is the adapted recipe from the Metro’s Atul Kochhar recipe: You can add more chilli if you wish (and don’t have a husband who cannnot take spicy food…)
INGREDIENTS Serves 4-6
3 tablespoons vegetable or groundnut oil
Flesh from 1/2 small pineapple, peeled and diced
2 tablespoons molasses sugar
500g raw prawns, peeled but with tails left on, cleaned and deveined
3 small tomatoes, cut into quarters
300ml coconut milk
1 Can of Butterbeans, drained
Fresh coriander leaves & pomegranate seeds to finish
For the paste:
2 thick lemongrass stalks, thinly sliced ( I used the juice of half a lemon to compensate for none in my fridge)
3 shallots, chopped
1 garlic clove, finely chopped
1 birdseye red chilli, chopped
1 birdseye green chilli, chopped
1 tablespoon ground turmeric
4-6 candlenuts or macadamia nuts (or 1 heaped tbsp crunchy peanut butter)
A few spring onions, chopped into 2.5cm lengths to garnish
METHOD
Blend together all the paste ingredients with 2-3 tablespoons of water to make a fine paste in the food processor. Heat the oil in a wok and fry the paste over a medium heat for 5 minutes or until well cooked.
Add the pineapple and sauté for 2-3min, then add the sugar, some salt and 400ml water. Bring to the boil, then simmer for 3-5min or until the pineapple softens.
Add the prawns and continue to simmer for 4 mins or until the prawns turn pink and opaque. Add the tomatoes and butterbeans, cook for a further 2-3min, then pour in the coconut milk. Bring back to the boil, stirring well. Simmer gently for a further 3-5min, then serve, garnished with a few batons of spring onion and fresh coriander leaves (optional)
Serve with basmati rice.. simple!
