One Pot: Penang Prawn & Pineapple Curry
|For the toasted coconut|
peeled, cored and cut into chunks
or soft brown sugar
Fresh Coconut Flesh
|For the curry|
thumb-sized piece, peeled
|1 1⁄2 tbsp|
thinly sliced length-ways
or brown rice, cooked
How to cook
- 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.
- 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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