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.
It was sweet, savoury, tangy and spicy: everything I’ve always loved in a curry. I’ll be making this prawn and pineapple curry many more times.
The pineapple is blended and used in the curry and also as a pineapple chutney side. I did change the recipe slightly to use up what I had on hand but I think it’s quite close to what Mo had in mind.
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. I prefer the roasted version though.
Prawn and pineapple curry is now a firm favourite!
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- 1 fresh pineapple
- 1 fresh tomato - chopped
- 4 tablespoons of chopped spring onion
- 4 tablespoons chopped coriander
- 500g - fresh prawns
- The juice of one lime
- 4 green chillies - finely chopped
- 6 cloves of garlic (with the skin)
- 1 tablespoon garlic paste
- 1 teaspoon of mustard seed
- 1⁄2 teaspoon of roasted cumin seed
- 2 tablespoons rapeseed oil
- 1⁄2 Onion - finely chopped
- 1 lime
- 2 bay leaves
- A pinch of turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon chilli powder
- 2 tablespoons tomato puree
- Roast four cloves of garlic with their skin over a flame until black. Set aside to cool.
- Using a sharp knife, slice the pineapple in half and scoop out most of the pineapple being careful not to damage the outside of the pineapple.
- Place the scooped out pineapple in a blender and blend it together with 1⁄2 teaspoon of roasted cumin, a pinch of salt and the six cloves of roasted garlic.
- Add the chopped chilli to this pineapple paste along with the chopped coriander. Mix it well and place the pineapple chutney in the fridge until serving time, reserving two tablespoons for the curry.
- Now heat two tablespoons of the oil in a large saucepan.
- Add the mustard seeds. They will begin to pop.
- When the seeds start popping, add the finely chopped onion along with a pinch of salt and fry until translucent and soft.
- To this add, four tablespoons of water, the bay leaves, the cumin powder, chilli powder and two tablespoons of the pineapple chutney
- Cook for a further two minutes and then add the chopped tomatoes and the tomato puree.
- Throw in the prawns a stir into the sauce until they are cooked through.
- Check for seasoning and serve in the hollowed out pineapples with the spicy pineapple chutney and homemade naans, chapatis or puris. A nice squeeze of lime or lemon juice won't hurt either.