I was never a big fun of spicy food growing up, my parents have never been the most adventurous eaters and always stuck to Italian food, which is grate and I love it, but it's good to try new things.
So since I moved to London, 14 years ago, I have tried to educate my palate to a variety of different flavours, safe to say the training is going very well and I now love love love spicy food, especially a good curry.
To avoid the same mistakes, we have been giving Ali curries since she was 6 months. I make my own curry paste, so I can regulate how much chilly goes in, and we obviously don't make them too spicy, but I can honestly say, that girls loves her curry!
Today I really fancied prawns and as we roamed through the supermarket aisles we found these amazing tiger prawns, so we decided to make a delicious pineapple and tiger prawns coconut curry.
1 small pineapple, cut in small chunks
400g tiger prawns (raw and peeled)
400ml coconut milk
2 tbsp rapeseed oil
2 tsp turmeric
2 tsp soft brown sugar
1/2 tsp chilly powder
1 garlic clove
1 tsp cinnamon
1 tsp turmeric
1 tsp ginger
1 medium red chilly, deseed and deveined
A little oil to bind
- Add all the ingredients for the curry paste and blitz in a blender until you have a paste.
- In a thick base pot, add the rapeseed oil and as much curry paste you like and let simmer for a couple of minutes, stirring occasionally, on low heath.
- Add the sugar and turmeric and continue simmering for another 2 minutes.
- Add the coconut milk and pineapple and leave to simmer for 5 minutes.
- Add the prawns and cook until the prawns have change colour and are nice and pink.
- Serve hot with some plain long grain rice.