A warm and sweet pineapple curry to brighten your evening.


Serves: 6-8

Prep: approx 20 mins

Cook: approx 35 mins

  • 18 large raw tiger prawns, peeled & deveined
  • 2 tbsp finely chopped ginger
  • 4 cloves garlic - finely chopped
  • 75g unsweeted desiccated coconut
  • 1 tsp curry powder (use whatever strength you’d prefer, I prefer mild to medium)
  • 65 mls water
  • 75mls sunflower oil
  • 5 curry leaves
  • 1/2 cinnamon stick
  • 1 star anise
  • 2 cardamom pods
  • 4 whole cloves
  • 4 shallots - sliced lengthways
  • 2 tbsp tamarind paste
  • 3/4 pineapple - peeled, cored and diced
  • 3/4 tbsp soft brown sugar
  • 300mls coconut milk
  • Juice and zest of 1/2 lime
  • Salt and pepper for seasoning


  1. Firstly start off by toasting the desiccated coconut in a large pan until golden brown. While still warn transfer to a food processor, add 1 tsp of sunflower oil and blend to a paste. Keep until needed.
  2. Blend the garlic and ginger together to form a smooth paste. You can do this in a pestle and mortar either if you have one.
  3. Mix the curry powder and water together.
  4. Heat a heavy based pot, add the sunflower oil until almost starting to smoke. Add the cinnamon stick, cardamom, cloves and curry leaves and cook for about 30/40 seconds until the smell starts to become strong (without burning).
  5. Add the garlic-ginger paste and shallots and cook until soft but not coloured. This will take about 6 /7 mins.
  6. Add the curry and water mix. Cook over a low heat for about 12 mins until the oil and paste start to separate. The oil should be slightly bubbling over the paste underneath. Stir continuously so the paste doesn’t stick to the bottom.
  7. Add the tamarind paste, sugar, coconut milk and pineapple chunks. Once the mix starts to boil add the prawns and coconut puree. Keep the heat on medium and return to a nice rolling simmer.
  8. Allow to cook for 3-4 mins max so that the prawns don’t become tough and overcooked. Season with salt, pepper lime juice and zest.
  9. Garnish with coriander leaves, scallions and dried coconut shavings and serve.
  10. Ideally serve also with some flatbreads or a nice fresh naan bread.