This curry is sure to become a family favourite!


  • 115 g shaved coconut flesh
  • 2 dssp curry powder or paste
  • 2 green chillies (chopped)
  • 2 spring onions (chopped)
  • 70 ml coconut liquid
  • 1 dssp oil
  • 2 cloves garlic
  • 1 inch (2.5cm) root ginger
  • 280 ml coconut milk
  • 225-285g prawns
  • 115 g fresh pineapple
  • 1 lemon rind and juice
  • salt and pepper
  • 2 dssp parsley (freshly chopped)
  • 1 banana
  • 1 mango


  • In this recipe either use the flesh from a fresh coconut or buy coconut shavings already prepared.
  • Mix the coconut flesh, curry powder, chillies and spring onions together.
  • Add the coconut liquid or a little water, and mix to form a paste.
  • Heat the oil in a large frying pan and cook the garlic and ginger for 2 minutes.
  • Add the paste and cook for a further 2 minutes until the flavour intensifies and a little of the liquid evaporates off.
  • Add the coconut milk and stir well before adding the cooked, shelled prawns, pineapple, banana, mango, lemon juice and rind.
  • Bring up to simmering point and cook slowly for 10-12 minutes.
  • Adjust the seasoning and garnish with parsley.
  • Serve hot with boiled rice.