CARIBBEAN CURRIED PRAWNS IN PINEAPPLE
Make and share this Caribbean Curried Prawns in Pineapple recipe from Food.com.
Provided by The Flying Chef
Categories Healthy
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Place shelled, de-veined prawns in a bowl and squeeze lime juice over them, set to one side.
- Heat about 2 tablespoons of olive oil in a pan add onion and chopped chives, cook over medium heat until onions are soft. Add tomatoes and curry powder and continue cooking for a few minutes, stirring constantly.
- Add fish stock powder, water, coconut milk and prawns simmer over low heat for 15-20 Min's. Add a little water to the cornflour mix and pour into prawn mixture, stir until mixture thickens.
- Plunge the pineapples into boiling water for 3 minutes, drain. Cut them in half lengthways and hollow out flesh, as you are removing flesh there will be juice from the pineapple lying at the bottom. Add the juice from one pineapple to curry mixture.
- Cut the flesh of the pineapple discarding hard core, add soft pineapple chunks from 1 pineapple to curry. (Depending on size of pineapple you may want to add both if they are quite small).
- Heat curry through and spoon curry mixture back into hollowed-out-pineapples sprinkle with chopped chives. Serve with rice.
Nutrition Facts : Calories 539.7, Fat 16.8, SaturatedFat 12.4, Cholesterol 267.8, Sodium 1225.7, Carbohydrate 71.3, Fiber 8.7, Sugar 47.6, Protein 34
CARIBBEAN TIGER PRAWNS WITH GRILLED PINEAPPLE SALSA
Steps:
- For the prawns: In a measuring cup, whisk together the agave, sugar, lemon juice and lime juice until the sugar is dissolved. Pour half of the mixture into a large bowl; reserve the rest in the cup for serving. To the marinade in the bowl, add the olive oil, chile flakes, paprika, garlic, ginger, orange zest, and salt and pepper to taste. Add the prawns, stirring to coat. Set aside to marinate for 10 to 20 minutes.
- For the grilled pineapple salsa: Prepare a grill for medium-high heat.
- Thread the pineapple cubes onto skewers. Grill until grill marks appear, turning once, 3 minutes per side. Remove the skewers from the heat; turn the heat down to medium.
- Remove the pineapple cubes from the skewers and place in a large bowl, along with the tomatoes, jalapenos, red onions, parsley and a pinch of salt. Stir to combine, then set aside.
- For the cilantro crema: Stir together the sour cream, agave, lemon juice and cilantro. Set aside.
- Grill the prawns: Clean and lightly oil the grill grates. Remove the prawns from the marinade and grill, turning once, until grill marks appear and the prawns are cooked through, about 2 minutes per side.
- Serve the prawns drizzled with the reserved marinade and the cilantro crema, and with the pineapple salsa on the side.
PENANG PRAWN & PINEAPPLE CURRY
Rustle up this fragrant one-pot curry with other dishes to create a Malaysian feast for 8, or make it your centrepiece by doubling the prawns
Provided by John Torode
Categories Dinner, Main course, Supper
Time 1h5m
Yield Serves 8, with other dishes
Number Of Ingredients 18
Steps:
- Finely grate the coconut, then toast slowly in a wok, stirring until evenly dark brown (it will start to smell very strong, but it will work a treat). While it's still warm, pound to a paste with the sunflower oil using a pestle and mortar. Set aside.
- Finely grate or pound the ginger and garlic together using a pestle and mortar. Make a loose curry paste by adding 75ml water to the curry powder. Heat the oil in the wok until it's just starting to smoke, then throw in the curry leaves, cinnamon stick, star anise, cardamom pods and cloves and cook for 1 min until fragrant.
- Add the shallots and ginger and garlic paste, cook for around 7 mins until softened and starting to brown, then add the curry powder paste. This is the most important part of making the curry. Ideally, cook over a very low heat and wait until the oil separates and bubbles over the paste, around 10-12 mins. Scrape the bottom of the pan occasionally to remove the crust.
- When the oil has come to the top, add the tamarind paste, pineapple and sugar. Pour in the coconut milk. When the mixture starts boiling, add the prawns and return to the boil, then stir through the toasted coconut. Season the curry with salt, scatter over the coriander and serve with rice.
Nutrition Facts : Calories 380 calories, Fat 28 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 15 grams sugar, Fiber 6 grams fiber, Protein 10 grams protein, Sodium 0.4 milligram of sodium
CURRIED PRAWNS
Although I am not a great cook (can barely cook to 'survive', not 'serve up' this is quite a tasty dish, especially in cold weather. A hot curry will 'warm the cockles of one's heart'
Provided by info2977
Categories Asian
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Method.
- Clean prawns (shell and de-vein).
- Gently fry fenugreek and curry leaves in heated oil.
- Add the onion, garlic, ginger and fry till onions turn golden, continually stirring evenly.
- Add curry powder, chilli powder and fry for a minute, then turn in coconut milk and ground rice (the ground rice must be blended with a bit of coconut milk), cinnamon, lemon juice and salt, and simmer for 15 minutes, adding the extra coconut milk if needed.
- Add the prawns, cover and allow to simmer for around twenty minutes.
- For a'Black Curry' the Curry powder and Chilli powder must be lightly roasted, separately.
- Add salt and lemon juice to taste.
- Yields, Servings and times are`guestimates'.
- I have not recorded this info.
Nutrition Facts : Calories 307.1, Fat 15.7, SaturatedFat 11.2, Cholesterol 286, Sodium 1392.8, Carbohydrate 10.1, Fiber 3.3, Sugar 0.6, Protein 33.5
MALAYSIAN CURRIED PRAWNS
The amount of curry paste in this recipe does not overpower the flavor of the prawns and the coconut milk gives the sauce a richness. I have put that this serves 4 but it depends on how large the prawns are and how much you love prawns. You can also serve this as an appetizer, with the rice and on a plate--then it would serve 8.
Provided by Bergy
Categories Sauces
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Melt 1 tbsp butter in a saucepan.
- Add onion and sauté until transparent.
- Add garlic and sauté for 1-2 minutes.
- Add flour and stir until fully incorporated, add ketchup, stir.
- Add coconut milk slowly, stirring constantly, use a whisk so there are no lumps.
- Add wine and curry paste and tomatoes.
- Stir and simmer 10-15 minutes.
- While the sauce is simmering melt the second tbsp of butter in a skillet and add prawns, sauté until they are deep pink (do not overcook prawns).
- Add sauce and serve at once over rice or noodles.
CURRY PRAWNS
Enjoy these Jamaican-inspired curry prawns made with coconut milk, tomatoes, chilli and plenty of spices for a flavour-packed dinner. Serve with rice
Provided by Melissa Thompson - Journalist and food writer
Categories Dinner
Time 1h10m
Number Of Ingredients 17
Steps:
- Heat the oil in a frying pan over a low-medium heat. Add the onion and cook for 15 mins until soft and starting to caramelise, stirring regularly. Add the garlic, ginger, tomatoes and the chilli, if using. Turn the heat up to medium and cook for another 10 mins.
- Meanwhile, if you're using shell-on prawns, prepare them now. Remove the head and, using a pair of scissors, cut down the back of the shell until you reach the last segment of shell that's attached to the tail. Cut through the top layer of flesh on the back of each prawn so it's easy to remove the vein - loosen it from the body, then with your fingers as close to the tail as possible, pull gently to remove the vein completely. You can keep the heads and shells to make a stock.
- Mix the ground spices and tamarind paste with 2 tbsp water, then add to the onion mix. Cook for 5 mins until the spices are fragrant and most of the water has evaporated.
- Stir in the coconut milk and cook for 5-10 mins until reduced to a thick gravy, then tip in the prawns. Cook for 5 mins until they are just pink, then remove from the heat. Serve with rice.
Nutrition Facts : Calories 294 calories, Fat 21 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 14 grams protein, Sodium 1.1 milligram of sodium
More about "caribbean curried prawns in pineapple food"
KING PRAWNS IN RED CURRY WITH PINEAPPLE | ASIAN …
From asianinspirations.com.au
5/5 (4)カテゴリ Authentic料理 Thai合計時間 1 分
PINEAPPLE, PRAWN AND SCALLOP CURRY RECIPE - BBC FOOD
From bbc.co.uk
POH LING YEOW'S PRAWN AND PINEAPPLE CURRY | SHESAID
From shesaid.com
MUST-TRY NEW RESTAURANTS AND POP-UPS IN LOS ANGELES - LOS ...
From latimes.com
CARIBBEAN RECIPES - BBC FOOD
From bbc.co.uk
CARIBBEAN CURRIED PRAWNS IN PINEAPPLE RECIPE - FOOD.COM
From pinterest.com
CARIBBEAN PRAWN CURRY WITH PINEAPPLE SALSA, FRIED FLATBREAD
From 10play.com.au
34755 CARIBBEAN CURRIED PRAWNS PINEAPPLE RECIPES
From recipeofhealth.com
PINEAPPLE COCONUT SHRIMP CURRY RECIPE - SWEET AND …
From sweetandsavorymeals.com
CARIBBEAN CURRIED PRAWNS IN PINEAPPLE RECIPE
From recipeofhealth.com
PRAWN AND PINEAPPLE COCONUT CURRY WITH CARIBBEAN …
From ainsley-harriott.com
CARIBBEAN-STYLE FRIED RICE WITH SHRIMP AND PINEAPPLE
From joinmeinthekitchen.com
CURRIED PRAWNS IN PINEAPPLE RECIPE
From recipeofhealth.com
CARIBBEAN CURRIED SHRIMP - IMMACULATE BITES
From africanbites.com
CARIBBEAN-SPICED SHRIMP WITH PINEAPPLE SALSA RECIPE
From myrecipes.com
PRAWN & PINEAPPLE CURRY - CO-OP
From coop.co.uk
JAMAICAN CURRIED PRAWNS RECIPE - BBC FOOD
From bbc.co.uk
CURRIED PRAWNS IN PINEAPPLE - TRINIDAD FOOD ...
From sites.google.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love