Rustie Lee's prawn in pineapple
Rustie Lee is continuing her culinary adventure around her home country of Jamaica! After tasting the island’s national dish, Ackee and Saltfish, in her private pool (served on a heart-shaped, floating tray of course!) she visits the Sun Valley Plantation, which grows a wide range of stunning tropical fruit. Here she picks a pineapple which she takes back to her beachside kitchen to cook her Prawn in Pineapple Port Au Spain dish.
Rustie Lee’s Prawn Curry in a Pineapple
Serves: 2
Ingredients
1 Pineapple (or a large tin of pineapple chunks)400g Peeled king prawns1 Lime, juiced 1 tsp Salt 1 tsp Pepper4 tbsp Olive oil 1 Onion, Chopped 1cm cubes ½ Green bell pepper, 1 cm cubes½ Red bell pepper, 1 cm cubes½ Scotch bonnet pepper, chopped1 Tin chopped tomatoes3 tbsp Mild curry powder 275ml fish stock or water 125g Coconut cream, from the block or 200ml coconut milk10-12 Sprigs of Coriander, chopped
Optional, to thicken the sauce:25g plain flour25g butter
To serve:4 Prawns, shell on1 Lime, slicedExtra corianderSteamed cooked rice
Method
1. To prepare the pineapple, clean the fruit. Cut through the pineapple 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 and fry for a few minutes. Add the peppers and fry for another couple of minutes. Add the curry powder and scotch bonnet and stir through for 2 minutes. Add tomatoes, stock and the coconut block or milk and allow to simmer gently for 5 minutes.
5. Add the pineapple chunks and marinated prawns to the curry and cook together for another few minutes, until the prawns turn pink and are cooked through. 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.