- Serves: 2-4
- Cook Time: 15 minutes
- Prep Time: 20 minutes
- Effort: medium
- 2 tsp coriander seeds
- 2 tsp cumin seeds
- 2 tsp mustard seeds
- 1/2 tsp cinnamon
- 1/4 tsp chilli powder
- 3 cardamom pods, seeds crushed, husks discarded
- 2 tbsp oil
- 1 pineapple, (ideally golden shell) peeled, cored and cut into 2-3cm chunks
- 1 onion, grated
- 5 cm ginger, grated
- 4 cloves garlic, crushed
- 1 tsp shrimp paste
- 4 tbsp tomato purée
- 24 raw prawns, peeled
- 15 g coriander leaves
- 1 onion, very finely sliced into rings
- 250 ml oil
1. In a small frying pan, dry-fry the coriander, cumin and mustard seeds until fragrant, stirring often to prevent burning. Allow to cool.
2. Using a pestle and mortar, finely grind the dry-fried spices. Mix the ground spices with the cinnamon, chilli and cardamom.
3. Heat the oil in a wok or deep frying pan. Add the pineapple and stir-fry over a high heat for 2-3 minutes.
4. Add the spice mixture, onion, ginger, garlic, blachan and tomato paste and mix in well. Add just enough water to prevent the mixture drying out and simmer, stirring often, for 12 minutes.
5. Meanwhile, prepare the garnish. Heat the oil in a saucepan until hot. Add the onion rings and fry until golden brown. Remove with a slotted spoon and drain on kitchen paper.
6. At this point, when most of the liquid has cooked off, add the prawns, mixing in well.
7. Cook the prawns for 2 minutes until pink and opaque. Stir in the coriander, garnish with deep-fried onion rings and serve at once.
Rate This Recipe