How to cook Ethiopian Curried Prawns in Pineapple
- 1 1/2 pounds fresh prawns (shrimps)
- Juice of 1 lemon
- 2 tablespoons oil
- 1 onion, chopped
- 1 tablespoon chopped chives or green onions
- 2 tomatoes, chopped
- 2 teaspoons curry powder
- 1/2 teaspoon cayenne
- 1/2 pint stock, from fish or prawns
- 1 ounce margarine
- 1 ounce flour
- 1 large or 2 small pineapples, for individual dishes use small pineapples
- Boil the prawns (shrimps) for 10 minutes in salted water. Peel off the shells and remove the black vein running down the back.
- Sprinkle with lemon juice. Make the sauce by frying in the oil the onion, chives and tomato with the curry powder and cayenne.
- Cook five minutes then add the stock and prawns (shrimps) and simmer over a low heat for 15 minutes.
- Mix the margarine and flour together and add a little at a time to the prawns (shrimps), stirring until smooth. Cook a little longer.
- Halve the pineapples lengthwise, cut out some of the flesh. Fill the hollows with the prawn mixture and sprinkle with more chopped chives.
This Ethiopian (African) dish offers a very unusual and beautiful presentation as well as a taste of India through the use of curry. While Red Sea prawns are called for, any large shrimp or prawns from your local fish market will work.
This recipe for Ethiopian Curried Prawns in Pineapple serves/makes: 4
The Ethiopian Curried Prawns in Pineapple recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Shrimp
Preparation Method: Poached/Simmered