Making curries at home may seem complicated, often because the list of ingredients can seem to go on forever, but it’s really quite easy. I’ve simplified the process by starting off with blending the majority of the ingredients together at the beginning, creating a delicious thick and creamy base to work with and build on.
If you can’t get your hands on a variety of mixed seafood, use just prawns, or alternatively, chicken. The pineapple adds a wonderful tropical sweetness and acidity and also helps to flavour and tenderize the protein in the dish, while the coconut milk balances out the heat and spices, pulling everything together in a creamy sauce.
I’ve really been loving pineapple recently. If you don’t think you can eat a whole pineapple it freezes really well and can be used later in smoothies. Just take the skin off first, slice it into pieces and freeze it in an airtight container.
Pineapples contain Bromelain, an enzyme that breaks down protein and helps to improve the health of the digestive tract, as well as reduce inflammation. Pineapples are also rich in vitamin C, a known immune-booster, and manganese, which helps the body use other nutrients and synthesize fat.
Seafood Pineapple Curry with Minted Cardamom Wild Rice
Makes 4 large servings
For the curry sauce:
1/2 tin diced tomatoes
1 tin coconut milk
1 clove garlic
large chunk of ginger (thumb-sized)
1 heaped Tbsp quality curry powder
1 tsp ground cinnamon
1 tsp ground coriander
1 tsp chili flakes
Ingredients to add:
1kg mixed seafood (prawns, calamari, fish, mussels)
large handful mushrooms, quartered
large handful spinach, roughly chopped
handful cherry tomatoes, halved
1/2 a pineapple, diced
1 small red pepper, diced
1 lemon or lime, zest and juice
chopped spring onion, to garnish
salt, to taste
For the rice:
1 cup organic brown and wild rice
10 mint leaves, chopped
4 cardamom pods, seeds only
First, blend all curry sauce ingredients together in a food processor or blender until smooth. Heat a tablespoon of oil (coconut or canola is fine) on medium heat in a large pan (big enough to hold everything) and then add the blended sauce. Allow it to simmer gently for at least 20 minutes.
Meanwhile, make the rice as usual with water and salt, but also add the seeds from the cardamom pods. When the rice is done, mix in the mint leaves, add more salt to taste and keep covered and warm.
Finally, add the red peppers, mushrooms, tomatoes, pineapple and lemon zest to the sauce. Cook for about 5 minutes, then add the seafood and spinach and simmer until cooked and spinach has wilted (about 5 more minutes). Add the lemon juice, salt to taste and garnish with spring onions. Serve spooned over the minted cardamom rice and enjoy!
Happy Monday 🙂