Rustie Lee's prawn curry in pineapple
She’s been lighting up our screens since the 80s and today we’re throwing it back with a Rustie Lee favourite! She’s in the kitchen cooking up a dish that’s undoubtedly her most requested over the last 40 years - prawn curry… in pineapple.
Prawn curry in pineapple
Serves: 2-4
Ingredients
1 large pineapple 500g king prawns2 tsp salt2 tsp black pepper Juice of 1 lime3 tbsp olive oil1 onion, chopped ½ red bell pepper, cut to small cubes½ green bell pepper, cut to small cubes½ scotch bonnet pepper, finely chopped 1 tin chopped tomatoes3 tbsp mild curry powder ½ pint fish stock100g coconut cream block, roughly chopped 10-12 sprigs of coriander, chopped
Optional, to thicken the sauce:1oz butter1oz flour
To serve: 4 prawns, shell on1 tbsp olive oil Lime slicesExtra coriander Rice
Method
1. To prepare the pineapple, clean the fruit. Cut through the pineapple and the leaves lengthways. Remove the hard core of the pineapple. Cut around and remove the flesh, chopping it into chunky pieces. Set these aside for later.
2. Place the pineapple shells in a hot oven and bake for 5 minutes, to seal and warm.
3. To make the curry, place the king prawns in a bowl and season with salt and pepper and the lime juice. Allow them to marinate for 5 minutes.
4. In a pan, heat three tbsp of oil, and add the chopped onions. Fry for a few minutes, then add in the peppers, scotch bonnet, tomatoes and curry powder. Stir in the stock and the coconut cream and allow to simmer gently for 5 minutes.
5. Add the pineapple chunks in and cook together for a few minutes. Pop in the marinated prawns and cook for a further few minutes. Stir in the chopped coriander.
6. Just before the curry is ready, either fry or grill the shell-on prawns for a few minutes in 1 tbsp of oil.
7. Transfer the curry to the warm pineapple shells, decorate with the fried prawns, coriander and lime slices, and serve with rice.