Prawn & Pineapple curry - mmmnn, fruity!
Jenny Eatwell's Rhubarb & Ginger
Jenny Eatwell's Rhubarb & Ginger
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Ingredients

  • 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
  • 110 g tinned pineapple pieces, with juice
  • 120 ml hot water
  • 1 tsp fish stock powder (or a low salt fish stock cube)
  • 1 tbsp tamarind sauce (or 1 tbsp mango chutney)
  • 15 g coconut cream
  • a small handful of frozen peas
  • 15 g butter
  • 250 g cooked, peeled, cold water prawns.

Instructions

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