Prawn Curry With Lychees And Pineapple Recipes

CARIBBEAN CURRIED PRAWNS IN PINEAPPLE

Steps:

• Place shelled, de-veined prawns in a bowl and squeeze lime juice over them, set to one side.
• Heat about 2 tablespoons of olive oil in a pan add onion and chopped chives, cook over medium heat until onions are soft. Add tomatoes and curry powder and continue cooking for a few minutes, stirring constantly.
• Add fish stock powder, water, coconut milk and prawns simmer over low heat for 15-20 Min's. Add a little water to the cornflour mix and pour into prawn mixture, stir until mixture thickens.
• Plunge the pineapples into boiling water for 3 minutes, drain. Cut them in half lengthways and hollow out flesh, as you are removing flesh there will be juice from the pineapple lying at the bottom. Add the juice from one pineapple to curry mixture.
• Cut the flesh of the pineapple discarding hard core, add soft pineapple chunks from 1 pineapple to curry. (Depending on size of pineapple you may want to add both if they are quite small).
• Heat curry through and spoon curry mixture back into hollowed-out-pineapples sprinkle with chopped chives. Serve with rice.

SHRIMP AND LYCHEE CURRY

Steps:

• Peel the lychees, and remove the flesh from the seeds (they will break into 3 or 4 pieces, which is fine). Set aside.
• Bring a small pot of water to a boil. Add the beans, and cook until they are bright green and crisp-tender, about 4 minutes. Strain, and set aside to cool.
• Meanwhile, pulse the tomatoes, chopped shallots, ginger, 1 tablespoon of the oil, sugar, curry, cayenne and 1 teaspoon salt in a food processor until it becomes a puree.
• Heat the remaining 2 tablespoons oil in a medium saucepan over medium heat. Add the sliced shallots, and cook, stirring frequently, until a deep golden brown, about 5 minutes. Add the tomato puree, and cook, stirring and scraping up the bottom frequently, until the paste is thick, dry and a few shades darker, 15 to 20 minutes. Add water, a tablespoon at a time, if the paste sticks to the bottom of the pot. (Be sure to scrape the side of the pot down, as some cooked paste may cling to it, and you want to make sure all the paste makes it into the sauce there's flavor in there!)
• Add 2 cups of water and the coconut milk to the pot, and bring to a gentle simmer. Add the eggplant, and simmer until soft, about 6 minutes. Add the peppers, and cook until soft, about 6 minutes. (The sauce should be a bit looser than marinara; continue to gently simmer if necessary.) Add the shrimp and green beans, and cook, stirring occasionally, until they are pink and cooked through, 3 to 4 minutes. Stir in most of the basil and cilantro, and season with salt.
• Transfer the curry to a serving bowl. Top with the lychees and the remaining basil and cilantro. Serve with rice and lime wedges.

PINEAPPLE CURRY WITH PRAWNS AND MUSSELS

Steps:

• Bring half the coconut milk to the boil and heat, stirring, until it separates.
• Add curry paste and cook until fragrant.
• Add fish sauce and sugar and continue to cook for a few moments.
• Stir in the rest of the coconut milk and bring back to the boil.
• Add the prawns and mussels, with the pineapple and lime.
• Reheat until boiling then simmer for 3-5 minutes, until prawns are cooked and mussels are opened.
• Serve immediately, garnished with coriander and chopped chillies.