Prawn & Pineapple Curry (Ana Chingri)
Servings: 2 people
Ingredients
- 1 ripe pineapple halved lengthwise( Scoop out the fruit, chop it up, and save the shell for serving)
- 500 g raw shrimp, peeled and deveined
- 1 medium onion finely chopped
- 2 green chilies sliced (adjust to taste)
- 1 clove garlic finely chopped
- 1 teaspoon fresh ginger grated
- 1 small tomato finely chopped
- 1 teaspoon tomato paste
- 1 dried bay leaf or tej patta, if you have it
- 1 teaspoon mustard seeds
- ½ teaspoon turmeric
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
- 2 tablespoon coconut oil
- 100 ml water
- 100 ml coconut milk optional, but really nice
- Salt to taste
- A squeeze of lime juice or
- Fresh cilantro for serving
Instructions
- Slice the pineapple in half lengthwise. Use a knife and spoon to gently scoop out the fruit, leaving about 1 cm around the edges. Chop the flesh into small pieces and set aside. Keep the pineapple shells—you’ll serve the curry in them later.
- Toss the shrimp with a little salt and half the turmeric (about ¼ tsp). Let it sit while you start the curry.
- Heat coconut oil in a large pan. Add the mustard seeds and let them pop. Then toss in the bay leaf, onion, green chilies, garlic, and ginger. Cook on medium heat until everything softens and smells amazing.
- Stir in the tomato and tomato paste. Let it cook down for 2–3 minutes. Then add cumin, coriander, chili powder (if using), and the rest of the turmeric. Cook for another minute or two until it forms a nice, thick base.
- Add pineapple & shrimp:
- Add the chopped pineapple and shrimp to the pan. Stir well to coat everything in the spice mix.
- Pour in 100 ml water and, if you’re using it, 100 ml coconut milk. Add salt, bring it to a simmer, and let it cook for about 5–7 minutes—just until the shrimp are cooked through and the sauce thickens a bit.
- Squeeze in some lime juice (or stir in a little tamarind paste) to balance the sweetness. Taste and adjust salt or chili if needed.
- Spoon the curry into the hollowed-out pineapple halves. Sprinkle with fresh cilantro and serve hot with steamed basmati rice.
Notes
🍍 Practical & Helpful:
- Choose the right pineapple: Go for a pineapple that's golden and smells sweet at the base. If it's underripe, the curry will lack that juicy punch.
- Don't throw away the pineapple juice: When scooping the pineapple, collect the juice—it’s liquid gold! You can add a spoonful to the curry for extra sweetness or sip it while cooking like a tropical chef.
- Shrimp cook fast: Overcooked shrimp = rubbery disaster. As soon as they curl up and turn pink, you're done.
- Not a fan of coconut milk? Skip it. But if you use it, the curry becomes richer and smoother—especially great if your pineapple is very tangy.
- Spice it your way: Want it milder? Remove chili seeds or use just one chili. Want it fierier? Add a pinch of red chili flakes at the end.
- No tamarind? No problem. Lime juice works great. Or use a splash of vinegar with a pinch of sugar as a backup.
- Make it ahead: The curry tastes even better the next day, after the flavors mingle. Just store the pineapple bowls and curry separately.
- Serving tip: Serving in pineapple halves is optional but it adds a fun, tropical touch that makes the dish feel extra special.
- Rice pairing: Plain steamed basmati works best. Coconut rice or jeera rice also go great if you're feeling fancy.
- Vegetarian twist: Swap shrimp for paneer, tofu, or chickpeas and follow the same recipe for a tropical veggie delight.