I think you’re going to love this prawn and pineapple curry!
This prawn and pineapple curry was a real eye-opener for me. You see, I’m not all that crazy about pineapple so I usually don’t order or make curries that include pineapple. This recipe, however was sent to me by Mo – the chef at Table Talk – my favourite local Indian restaurant. I decided I had to give it a go.
I liked it so much, it was featured in my first cookbook ‘The Curry Guy’.
What is this prawn and pineapple curry like?
You are going to get some delicious flavours with this curry. It’s sweet, savoury, tangy and spicy: everything you could ask for in a good curry.
The pineapple is blended and used in the curry and also as a pineapple chutney side.
The roasted garlic tastes so nice with the blended pineapple. If you don’t have a gas flame to roast the garlic, you could just place a head of garlic in a low oven, topped with butter for about an hour.
What do you serve with this prawn and pineapple curry?
If you’d like to make naans, why not try one of these? Instant naans, Peshwari naans, stove top naans, keema naans, garlic naans, tandoor naans (if you have a tandoor oven), or if you’re cooking outdoors, karahi naans. Oh, and really easy but just as delicious are homemade chapatis.
Want to start your prawn and pineapple curry meal off right? How about fried shop bought poppadoms or if you’re feeling ambitious, make your own poppadoms from scratch and serve them with coriander chutney, red onion chutney, and/or tamarind chutney.
- 6 garlic cloves, unpeeled
- 1 pineapple
- 1⁄2 tsp roasted cumin seeds
- 4 fresh green chillies,
- very finely chopped
- 4 tbsp chopped coriander (cilantro), plus extra to serve
- 2 tbsp rapeseed oil
- 1 tsp mustard seeds
- 1⁄2 onion, finely chopped
- 1 tbsp garlic paste
- 2 Indian bay leaves (cassia leaves)
- 1 tsp ground cumin
- 1 tsp chilli powder
- 1⁄2 tsp ground turmeric
- 1 tomato, chopped
- 2 tbsp tomato purée (see p19) 500g (1 lb) raw prawns (shrimp),
- shelled and deveined Juice of 1 lime
- Roast the garlic cloves directly over a gas hob flame on a skewer or in a dry frying pan, turning them as they roast, until blackened all over. Set aside to cool.
- Using a large, sharp knife, cut the pineapple in half lengthways and scoop out most of the flesh from the centre. Place the scooped- out pineapple in a blender, add the cumin seeds and 1⁄2 tsp salt, and squeeze the roasted garlic out of their skins into the blender. Blend to a paste then transfer to a bowl.
- Add the fresh chillies and chopped coriander (cilantro) to the pineapple paste and mix well. Reserve 2 tbsp for the curry and store the rest in the fridge until ready to serve.
- Heat the oil in a large saucepan over a high heat and add the mustard seeds. They will begin to pop. When they do, reduce the heat to medium-high and add the onion along with a pinch of salt. Fry until translucent and soft, then stir in the garlic paste and fry for a further 30 seconds.
- Add 4 tbsp water, the bay leaves, cumin, chilli powder, turmeric and the reserved 2 tbsp pineapple paste. Cook for a further 2 minutes then add the chopped tomato and tomato purée.
- Throw in the prawns (shrimp) and stir into the sauce until cooked through. Check for seasoning and spoon into the hollowed-out pineapples. Top with chopped coriander and a squeeze of lime juice, and serve with the spicy pineapple paste, and some homemade naans or chapatis.