If you’re looking for a showstopper for dinner party, this recipe from The Curry Guy might be perfect. Nothing says you’ve made an effort like serving seafood in hollowed-out pineapples.
EMBED START Image { id: "embedded3818" } Ingredients (Serves 2)
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- 6 garlic cloves, unpeeled
- 1 pineapple
- 1/2tsp roasted cumin seeds
- 4 fresh green chillies, very finely chopped
- 4tbsp chopped coriander, plus extra to serve
- 2tbsp rapeseed oil
- 1tsp mustard seeds
- 1/2 onion, finely chopped
- 1tbsp garlic paste
- 2 cassia leaves (also known as Indian bay leaves, available from Amazon)
- 1tsp ground cumin
- 1tsp chilli powder
- 1/2tsp ground turmeric
- 1 tomato, chopped
- 2tbsp tomato puree
- 500g raw prawns, shelled and deveined
- Juice of 1 lime
- Salt
- Naans or chapattis, to serve
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Method:
1. Roast the garlic cloves directly over a gas hob flame on a skewer or in a dry frying pan, turning them as they roast, until blackened all over. Set aside to cool.
2. Using a large, sharp knife, cut the pineapple in half lengthways and scoop out most of the flesh from the centre. Place the scooped-out pineapple in a blender, add the cumin seeds and half a teaspoon of salt, and squeeze the roasted garlic out of their skins into the blender. Blend to a paste then transfer to a bowl.
3. Add the fresh chillies and chopped coriander to the pineapple paste and mix well. Reserve two tablespoons for the curry and store the rest in the fridge until ready to serve.
4. Heat the oil in a large saucepan over a high heat and add the mustard seeds. When they begin to pop, reduce the heat to medium-high and add the onion along with a pinch of salt.
5. Fry until translucent and soft, then stir in the garlic paste and fry for a further 30 seconds.
6. Add four tablespoons of water, the cassia leaves, cumin, chilli powder, turmeric and the reserved two tablespoons of pineapple paste. Cook for a further two minutes then add the chopped tomato and tomato puree.
7. Throw in the prawns and stir into the sauce until cooked through. Check for seasoning and spoon into the hollowed-out pineapples. Top with chopped coriander and a squeeze of lime juice, and serve with the spicy pineapple paste, and some naans or chapattis.
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The Curry Guy by Dan Toombs is published in hardback by Quadrille, priced £12.99. Available now.
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