Ingredients
5 tbsp cooking oil
1 sprig curry leaf
1 ½ cups water
1 slice tamarind peel
500 g tiger prawns
400 g fresh pineapple
-(cleaned and cut into bite sized pcs)
150 ml thick coconut milk
1 ½ tsp salt
Mix with 4 tbsp water
3 tbsp fish curry powder
and 1 ½ tbsp chilli powder
Pound to paste (or blend)
50 g shallot
10 g fresh ginger
Method
1 Heat oil in wok. When hot, put in the curry leaves, pounded shallots
and ginger. Fry until light brown and then add in fish and chilli powder
mixture.
2 Pour in the water, add the tamarind skin and then cover and cook for
five minutes. And pineapple while add in prawns, stir gently. Simmer
for 10 minutes on low heat.
3 Add in the coconut milk and salt and bring to a boil. Once boiled
remove from heat. Serve hot.
