Pineapple Prawn Curry

Who could have imagined that a sharp-flavoured fruit can go hand in hand with prawns in a curry? The ever faithful fruit “The Pineapple” so thorny and yet deliciously inviting! If eaten on its own, the Sarawak Pineapple is just right cos its so sweet and flavourful.
I have dedicated this food blog of mine to my nephew “Nathaniel” whose birthday happens to fall on 1st November 2006. This little boy eats almost anything and he definitely loves food. Who knows … when I grow old, maybe he will be the one cooking for me. Hint! hint! and guess what … my god-daughter got a baby brother on this same auspicious day 1st November 2006! Great news!
We celebrated Nathaniel’s one year old birthday gathering with family and everyone brought a dish. We had roast duck, char chap chye, birthday noodles and I made pineapple prawn curry as my part and parcel of the potbless.

Ingredients A

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.

Ingredient B

7 dried chili (pre-soaked in water)
5 fresh red chili (discard seeds)
5 bird-eye chili (discard seeds)
1 inch fresh turmeric
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.

 

Method

1. Heat oil in a curry pot, add blended or pounded ingredients (including coriander paste) and lemon grass in and stir-fry till fragrant.
2. Add half of the coconut milk and throw in the prawns, stir for 2 minutes add the remaining coconut milk and then pineapple chunks.
3. Simmer for about 10 minutes and add sea salt to taste.