Name: One Pot: Penang Prawn & Pineapple Curry
Prep time: 40 min
Cook time: 20 min
Total time: 60 min
Yield: 8
Cuisine: Malay
Ingredients: 1 cinnamon stick; 1 star anise; 1 pineapple, peeled, cored and cut into chunks; 1 Tbsp palm sugar or soft brown sugar; 100 g fresh coconut flesh; 2 tsp sunflower oil; 6 garlic cloves, peeled; Thumb-sized piece ginger, peeled; 1 1/2 Tbsp mild curry powder; 7 curry leaves; 100 ml sunflower oil; 3 cardamom pods; 6 cloves; 6 shallots, thinly sliced length-ways; 24 large raw king prawns, peeled; 400 ml can full-fat thick coconut milk; 3 Tbsp tamarind paste; coriander leaves; cooked white or brown rice, to serve

One Pot: Penang Prawn & Pineapple Curry

Level

moderate

Cooking

20 min

Preparation

40 min

Ingredients

Servings

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	1 ¹⁄₂ 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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