One Pot: Penang Prawn & Pineapple Curry
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One Pot: Penang Prawn & Pineapple Curry

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Level

moderate
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Cooking

20 min
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Preparation

40 min
Ingredients
Servings
8
For the toasted coconut
cinnamon stick
1
star anise
1
pineapple, peeled, cored and cut into chunks
1
palm sugar or soft brown sugar
1 tbsp
fresh coconut flesh
100 g
sunflower oil
2 tsp
For the curry
garlic cloves, peeled
6
Thumb-sized piece ginger, peeled
mild curry powder
12 tbsp
curry leaves
7
sunflower oil
100 ml
cardamom pods
3
cloves
6
shallots, thinly sliced length-ways
6
large raw king prawns, peeled
24
can full-fat thick coconut milk
400 ml
tamarind paste
3 tbsp
coriander leaves
cooked white or brown rice, to serve
How to cook
Toasted coconut:
  • Finely grate the coconut.
  • Toast slowly in a wok, stirring until evenly dark brown (it will start to smell very strong, but it will work a treat).
  • While it’s still warm, pound to a paste with the sunflower oil using a pestle and mortar.
  • Set aside.
Curry paste:
  • 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.
  • Add the shallots and ginger and garlic paste, cook for around 7 mins until softened and starting to brown.
  • Add the curry powder paste. This is the most important part of making the curry.
  • Ideally, 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.
  • 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, then stir through the toasted coconut.
  • Season the curry with salt, scatter over the coriander and serve with rice.
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