Arun's Ruby jumbo king prawn curry with pineapple, coconut, roast datterini tomato, pulled ham hock and celery pilau.


Serves: 4

  • 12 fresh jumbo king prawns, peeled, deveined (400g to 500g frozen is fine, defrosted before cooking)
  • 3 tblsp coconut oil
  • 1 tblsp black mustard seeds
  • 2 cloves garlic, diced finely


  • 3 tsp black peppercorns
  • 2 green cardamom pods
  • 2 cloves freshly ground
  • then add 1 tsp turmeric
  • 1 tsp sea salt
  • 600ml passata
  • 60g ginger, grated finely
  • 150g frozen or fresh coconut chunks, blitzed to a rough paste
  • 200g pineapple, chopped into 40mm chunky wedges, fresh and peeled ideally


  • 7 Datterini or baby plum tomatoes halved and roasted in a low oven, until semi-dry about 3 hours at 100˚C
  • Small handful curry leaves, fried in coconut oil and fresh coriander leaves
  • Cucumber, de-seeded, sliced into 30mm chunks
  • 1 green finger chilli, sliced thinly on the bias
  • 100m Greek yoghurt, natural


  1. Fry the prawns in a 1 tbsp of coconut oil, in a hot pan until only just cooked. Set aside.
  2. Next, blitz the mustard seeds with a little water, about 2 tbsp or so to form a rough-textured paste. Set aside.
  3. Pop the remaining coconut oil into a casserole, add the mustard seed paste, garlic, spice mix, salt, stir and cook for a minute
  4. Pour in the passata, add the ginger, coconut, pineapple and cook for 5 to 7 minutes. Then remove from the heat, add the prawns and set aside.


  • Add the oven roasted tomatoes to the warm pot and gently stir through the curry.
  • Serve with a warm pilau of vintage Basmati, shallot and celery, ham hock cooking liquor, pulled hock and turmeric.
  • Garnish with fried curry leaves, fresh coriander, cucumber chunk, sliced green chilli and a dollop of yoghurt.