One Pot: Penang Prawn & Pineapple Curry

Name: One Pot: Penang Prawn & Pineapple Curry
Prep time: 40 min
Cook time: 20 min
Total time: 60 min
Yield: 8
Cuisine: Dinner
Ingredients: 1 Cinnamon Stick; 1 Star Anise; 1 Pineapple; 1 Tbsp Palm Sugar; 100 g Fresh Coconut Flesh; 2 tsp Cooking Oil; 6 Garlic; Ginger; 1 1/2 Tbsp Curry Powder; 7 Curry Leaves; 100 ml Cooking Oil; 3 Cardamom Pods; 6 Cloves; 6 Shallots; 24 King Prawns; 400 ml Coconut Milk; 3 Tbsp Tamarind Paste; Coriander Leaves; White rice

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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
Cooking Oil	2 tsp
For the curry
Garlic peeled	6
Ginger thumb-sized piece, peeled
Curry Powder mild	1 ¹⁄₂ tbsp
Curry Leaves	7
Cooking Oil	100 ml
Cardamom Pods	3
Cloves	6
Shallots thinly sliced length-ways	6
King Prawns large, peeled	24
Coconut Milk	400 ml
Tamarind Paste	3 tbsp
Coriander Leaves
White rice or brown rice, cooked

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.