Prawn and Pineapple Curry
Everyone has a desert island dish, the one thing that they would eat forever and a day if they were stuck on a desert island. If it was me, I would be ordering prawns, rice and simple ingredients to make a curry or to make life easier I would just ask for a jar of my Sri Lankan style Pineapple Curry. Done.
For those of you who haven’t been to or even thought about traveling to Sri Lanka, it is a stunning island that is shaped almost like a tear drop below India. It is the jewel of the Indian Ocean and quite unlike a desert island, it is teeming with life. Cascading waterfalls, fragrant curry leaf and cinnamon bark trees, fecund tropical rainforest, dreamy beaches, ancient cities and friendly locals with generous smiles. It is in other words, paradise.
To share my Sri Lankan style Pineapple Curry simmer sauce with Australia is very much a privilege and one I owe to the people of Sri Lanka who have fed me delicious curries over the years during my multiple trips to the country which has made me obsessed with cooking. I feel that Sri Lanka cuisine has been largely underrepresented when it comes to the top food destinations of the world, and perhaps overshadowed by its slightly larger neighbour India (whose food I adore too!) But it deserves its time in the spotlight too, because the taste of Sri Lanka is sublime.
You can grab your jar of Dani Venn Sri Lankan Style Pineapple Curry at Coles in Australia nationally.
Prep Time: 5 minutes
Cook Time: 10 minutes
Serves: 4
Prawn and Pineapple Sri Lankan Style Curry
Prep Time: 5 minutes
Cook Time: 10 minutes
Serves: 4
Ingredients
1 tablespoon full flavoured coconut oil
600g raw Australian banana prawns, peeled, tails intact
1 jar Dani Venn Pineapple Curry Simmer Sauce
½ cup chopped fresh or tinned pineapple (optional)
1 teaspoon dried chilli flakes (optional)
½ bunch coriander, roughly chopped
6 cups steamed rice of your choice, to serve
Method
Place large, deep frypan over high heat. Add coconut oil, when hot, add prawns and cook for one minute until bright pink, add Dani Venn Pineapple Curry sauce and simmer for 5 – 7 minutes until sauce has slightly thickened. Serve with extra chilli flakes if desired and chopped coriander. Serve warm with your choice of rice, roti or papadums.