PINEAPPLE PRAWN CURRY

 

 

INGREDIENTS

 

18 large Banana prawns

 

Paste

1 onion

3 cloves Garlic

5 Candlenuts

2 tbsp Lemon grass minced

1 tsp Turmeric

1/4 tsp Galangal (Laos powder)

3 tsp Chilli powder

 

450g Pineapple (tinned) drained

3 tbsp Coconut powder

1 cup Water

1 tsp Sugar

Salt

4 tbsp Cooking oil

2 tbsp Lemon (or lime) juice

1/8 tsp MSG (optional)

 

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METHOD

 

 

Combine the paste ingredients in a blender and mix to a paste

 

 

Chop the front portion of the prawns heads off and remove legs and feelers etc.

 

 

Put 4 tbsp of cooking oil in a fry pan and heat on high

 

 

Add the pastes and fry until fragrant (about 10 minutes)

 

 

Add salt

 

 

Add pineapple

 

 

Add sugar

 

 

Add the prawns

 

 

Cover, reduce heat to medium and cook for about 5 minutes

 

 

Add the coconut powder / water mix and stir through

 

 

Add MSG (optional)

 

 

Add lemon juice (or lime juice if you have limes)

 

 

Serve on boiled rice with a vegetable dish

 

 

 

 

All the recipes on this disc/website are original and copyright 2010 Dorothy P.C. Loader.

 

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