burmese prawn and pineapple curry
rating:2 tsp coriander seeds
2 tsp cumin seeds
2 tsp mustard seeds
1/2 tsp cinnamon
1/4 tsp c hilli 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 fresh ginger root, grated
4 garlic cloves, crushed
1 tsp prawn paste
4 tbsp tomato paste
24 raw prawns, peeled
15g coriander leaves
To garnish:
1 onion, very finely sliced into rings
250ml oil
dry-fry the coriander, cumin and mustard seeds until fragrant, stirring often to prevent burning. Allow to cool.
finely grind the dry-fried spices in a pestle and mortar,and mix with the cinnamon, chilli and cardamom.
heat the oil in a wok, add the pineapple and stir-fry over a high heat for 2-3 minutes.
add the spice mixture, onion, ginger, garlic and tomato paste and mix in well. Add just enough water to prevent the mixture drying out and simmer, stirring often, for 12 minutes.
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.
when most of the liquid has cooked off, add the prawns, mixing in well.
cook the prawns for 2 minutes until pink and opaque. Stir in the coriander, garnish with deep-fried onion rings and serve at once.
