PRAWN & PINEAPPLE CURRY (serves 3)
1 heaped tbsp solid coconut oil
1 red onion, chopped
2 garlic cloves, chopped finely
3 tsp medium curry powder
1 tsp tandoori curry powder
half a tsp ground coriander
quarter of a tsp ground cinnamon
1 tsp ground turmeric
2 large vine ripened tomatoes, cored and diced
pinch of sea salt
quarter of a tsp ground black pepper
110g tinned pineapple pieces, with juice
120ml hot water
1 tsp fish stock powder (or a low salt fish stock cube)
1 tbsp tamarind sauce (or 1 tbsp mango chutney)
15g coconut cream
a small handful of frozen peas
250g cooked, peeled, cold water prawns.
Gently heat the coconut oil in a deep frying pan and add the onion and garlic. Fry, stirring regularly, until the garlic is a light golden colour and the onion has turned transparent. This should take up to 10 minutes.
Add both the curry powders, coriander, cinnamon and turmeric and stir to combine. Cook for 2-3 minutes until all trace of dry powder has gone.
Add the chopped tomatoes and stir well. Cook until the tomatoes are beginning to soften, adding the sea salt & black pepper along the way.
Add the pineapple pieces, pineapple juice, water and fish stock and stir to combine. Bring to a lively simmer and simmer to reduce the liquid by at least half.
Add the tamarind sauce (or mango chutney) and coconut cream and stir through until the coconut cream has dissolved and combined.
Add the frozen peas and butter and stir through. You can now either simmer until the sauce has reduced to your liking, or add a little more hot water to thin the sauce to your liking.
Finally, add the prawns and stir through. Continue to simmer until the prawns are heated through properly and serve in warm bowls with cooked white basmati rice.