How to Cook Pineapple and Seafood Curry

Serves: 4

Preparation time: 15 mins

Cooking time: 30 min

Ingredients needed to make Pineapple and Seafood Curry:

For the curry paste:

• 4 bird’s eye red chillies
• 1 tbsp chopped galangal
• 1 large shallot, chopped
• 1 lemongrass stalk, outer leaves peeled off and inner core chopped
• 1 tbsp garlic clove, finely chopped
• 1 tbsp fresh ginger root, finely chopped
• 1 tbsp fresh turmeric, chopped
• 3 tbso coriander root, chopped
• 2 tsp coriander seeds, lightly toasted
• 1 tsp ground turmeric
• 1 tbsp medium curry powder
• 1 tsp cumin seeds, lightly toasted
• 1 kaffir lime, juiced and zest grated
• 2 tsp dried shrimp paste
• 2 tbsp vegetable oil

For the curry:

• 7 oz scallops, coral removed
• 10 oz raw prawns, shelled, cleaned and deveined
• 4 spring onions, sliced into 1’’ pieces
• 4 Kaffir lime leaves
• Handful of fresh holy basil leaves
• 1 small pineapple, peeled, cored and diced
• 3 tbsp curry paste
• 2 tbsp fish sauce
• 18 fl oz coconut milk
• 1 tbsp sugar
• 2 tbsp groundnut oil

Cooking instructions for Pineapple and Seafood Curry:

• To make the curry paste, dump all its ingredients into a blender along with a splash of water and pulse them thoroughly into a smooth paste.
• Spoon them into an air-tight container and store them in the fridge for as long as 4 days.
• To make the curry, drizzle oil in a wok and heat it over moderate flame until it shimmers.
• Spoon in the curry pasta and sauté for a minute, stirring continuously, until it gives out a spicy aroma.
• Toss the scallops as well as prawns into it and give them a nice stir to coat well with the paste.
• Continue to cook for a couple of minutes, stirring often, and pour in a splash of fish sauce.
• Drop in the kaffir lime leaves, followed by a dash of sugar and stir them all together to mix well.
• Cook for a minute and drain the seafood out, with the help of slotted spoon, into a plate and keep warm.
• Pour in the coconut milk into the simmering mixture and stir to blend them together.
• Bring the curry to a boil and reduce it to a simmer.
• Cook likewise for another couple of minutes and drop in the pineapple chunks
• Simmer further for 5 more minutes and dump the scallops as well as prawns back into the curry.
• Sprinkle the basil leaves as well as spring onions into it and simmer for 2 minutes, stirring at times, until heated through.
• Ladle the curry into serving bowls and place a basil sprig on top of each serving.
• Serve hot with steamed rice or fresh salad.

Image credit: Wikimedia Commons