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Penang Prawn & Pineapple Curry

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Ingredients

1 Thumb-sized piece ginger, peeled
6 Garlic cloves, peeled
1½ tsp Mild curry powder
7 Curry leaves
1 Cinnamon stick
1  Star anise
3 Cardamom pods
6 Cloves
6 Shallots, thinly sliced lengthways
3 Tsp Tamarind paste
1 Pineapple, peeled, cored and cut into chunks
1 Tsp Soft brown sugar
400ml Can coconut cream
24 Large raw king prawns, peeled
Handful coriander leaves
Cooked white rice, to serve

Penang Prawn & Pineapple Curry

  • Medium

Ingredients

Directions

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Steps

1
Done

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.

2
Done

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. 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.

3
Done

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. Season the curry with salt, scatter over the coriander and serve with rice.

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