adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Prawn & pineapple curry
Prawn & pineapple curry
0 Likes
Prep Time:
40 minutes
Cook Time:
10 minutes
Total Time:
50 minutes
Vibrant veggies in tangy spice vinegar elevate flavors in this delicious Malaysian seafood curry.
Ingredients:
  • 3/4 tsp fennel seeds
  • 3/4 tsp cumin seeds
  • 3/4 tsp coriander seeds
  • 4 French shallots, coarsely chopped
  • 3 garlic cloves, finely chopped
  • 3cm-piece fresh ginger, peeled, finely chopped
  • 2-4 small fresh red chillies, finely chopped
  • 4 macadamia nuts, chopped
  • 1 tsp ground turmeric
  • 60ml (1/4 cup) vegetable oil
  • 1.2kg green king prawns, peeled leaving tails intact, deveined
  • 1 x 440ml can light coconut cream
  • 61.00 gm fish sauce
  • 1 small pineapple, peeled, hard core removed, cut into 2.5cm pieces
Instructions:
  • Grind the fennel seeds, cumin seeds, and coriander seeds in a mortar and pestle until finely ground. Alternatively, use a coffee or spice grinder.
  • Combine the fennel mixture with shallot, garlic, ginger, chili, macadamia, and turmeric in a food processor. Pulse until a coarse paste is formed.
  • In a wok over medium heat, heat the oil until shimmering. Add the spice paste and stir constantly for 2 minutes until fragrant.
  • Toss in the prawns and stir until they barely change color, about 1-2 minutes. Pour in the coconut cream and simmer on low heat for 2-3 minutes until the prawns are thoroughly cooked.
  • Combine the fish sauce and pineapple in the pan, and cook for 1-2 minutes until the pineapple is warm. Season with salt and pepper to taste and serve in a bowl.

Similar Recipes