Prawns with Pineapple Curry

Gino Battaglia, Blues Legend and particular friend to the Clipper

 

I learned this recipe from the locals in Burma while I was stationed there during WW2.  When I cook this now, it still smells like gunpowder.

 

·        300g. medium prawns

·        1/2 coconut, grated or milk

·        3 T coriander

·        1 stalk lemon grass

·        5 shallots

·        3 cloves garlic

·        3.5 T fresh turmeric

·        5 dried chilies

·        1/2 t shrimp paste

·        1 small pineapple

·        8 T cooking oil

·        salt

 

1.      Strain coconut milk.

2.      Fry ground ingredients in oil with the shrimp paste.  Stir in the coconut milk bit by bit.

3.      Add prawns and pineapple.

4.      Simmer.