Pineapple Prawn Curry
1 kg medium size prawns (only tail intact) - seasoned with salt, pepper and sugar. Keep wrapped, refrigerated in cling until ready for use.
Pineapple (skin discarded and the eyes cut out, then quartered lengthwise and slice into small triangular chunks)
2 Tbsp coriander seeds (ketumbar) - pounded in a mortar with a little water so that it's easier to pound into a paste. Set aside.
3 lemon grass root, sliced finely and the stem, cut an inch long.
Milk of 1 coconut (santan) with a little water added before milking.
7 dried chili (pre-soaked in water), 5 fresh red chili (discard seeds), 5 bird-eye chili (discard seeds), 1 inch fresh tumeric, 3 clove garlic, 6 shallots, 1 Tbsp prawn paste (toasted). Blend all together in a blender, if no time constrain, pound them using a mortar and pestle. It gives a nicer texture.
Note : In order to pound ingredients or spices effectively in a mortar, try pounding one ingredient finely before adding the next one.
- Heat oil in a curry pot, add blended or pounded ingredients (including coriander paste) and lemon grass in and stir-fry till fragrant.
- Add half of the coconut milk and throw in the prawns, stir for 2 minutes add the remaining coconut milk and then pineapple chunks.
- Simmer for about 10 minutes and add sea salt to taste.