Recipe: Caribbean Curried Prawns and Pineapple


Bring the taste of Trinidad and Tobago into your kitchen with this authentic seafood dish

Recipe: Caribbean Curried Prawns and Pineapple

Serves 4

Preparation time: 45 minutes


1kg raw tiger prawns

1 fresh lime

30g olive oil

50g chopped shallots

10g chives

15g spring onions

100g tomatoes, peeled and chopped

30g curry powder

300ml fish stock

30g butter

30g flour

300g glazed sliced pineapple

400g white rice

How to make it

  1. Heat the oil in a frying pan and add the onions, chives, shallots, spring onions, tomatoes and curry powder
  2. Add the stock and prawns to the pan before the ingredients begin to brown and simmer over a low heat for 15 minutes
  3. Blend the flour and butter and gradually add it to the curry, stirring until smooth
  4. Continue cooking for a further 3 minutes, being careful not to overcook the prawns
  5. Peel and dice the pineapple and fry in a non-stick pan before adding it to the curry

Serve over a bed of white rice.

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