Curried Prawns With Pineapple Bowls Recipe

About this recipe

A flavorful pescatarian dinner featuring tender prawns simmered in a spiced curry sauce, served in hollowed-out pineapple halves for a tropical twist.

Ingredients

• 150 g Spring Onion (Kandychi Path)
• 2 - 3 pcs Gondhoraj Lime
• 100 g Sambar Onion Peeled
• 500 g Pluckk Organic Hybrid Tomatoes
• 300 g Pineapple - Peeled
• 50 g Sakthi Curry Powder
• 100 g Milky Mist Cooking Unsalted Butter
• 1 kg Twf Bread Flour T55 - Specialised Maida
• 1 kg Tata Salt (Vacuum Evaporated Iodised)
• 500 ml Conscious Food Cold Pressed Coconut Oil
• 80 g Knorr Vegetables Stock Cubes

Instructions

1. 1. Clean the pineapple by peeling and cutting it into bite-sized pieces, then set aside.
2. 2. Clean the prawns in the juice of 1 Gondhoraj lime mixed with salted water, then set aside.
3. 3. Heat 2 tbsp of coconut oil in a frying pan over medium heat.
4. 4. Add 1 finely chopped onion, 1 tbsp chopped spring onion, 2 chopped tomatoes, and 2 tbsp curry powder to the pan. Cook for 5 minutes, stirring occasionally, until fragrant and softened.
5. 5. Add 1 1/4 cups vegetable stock and the cleaned pineapple pieces to the pan. Simmer over low heat for 15 minutes, stirring occasionally.
6. 6. Remove the pan from heat and blend 1 tbsp butter with 1 tbsp flour to form a paste. Add small pieces of the paste to the pineapple mixture, stirring until the sauce thickens and becomes smooth. Cook for an additional 3 minutes.
7. 7. Plunge 2 whole pineapples into boiling water for 3 minutes, then drain.
8. 8. Hollow out some of the pineapple flesh, reserving the hollowed halves for serving. Chop the removed pineapple flesh into small pieces and mix it into the pineapple curry.
9. 9. Spoon the pineapple curry into the hollowed pineapple halves. Sprinkle with the remaining 1 tbsp of chopped spring onion for garnish.
10. 10. Serve each person half a pineapple filled with curried pineapple as a delightful dinner.