Pescatarian Archives

Braai recipes

Parusha Naidoo’s “gut-healing” guacamole

Asian recipes

Coconut seafood and Asian greens stir-fry

10 minutes

Braai recipes

Smoky corn with spring onion cream cheese and maple syrup

15 minutes

Chilli recipes

Sweet-potato salad with braaied garlic and salsa verde

5 minutes

Asian recipes

Mixed baby veg and tofu vermicelli

15 minutes

Aliums

Garlic-poached salmon with Tenderstem broccoli

15 minutes

Broccoli recipes

Tenderstem Broccoli-and-ricotta pasta bake

20 minutes

Cheese recipes

Fisherman’s pie with cheesy sauce and sweet potato chip crust

45 minutes

Chilli recipes

Yellow vegetable curry

20 minutes

Prawn-and-pineapple coconut curry

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 25 minutes

Ingredients

For the curry paste, blend:

1 thick stalk lemongrass, thinly sliced
50 g shallots, chopped
4 garlic cloves, finely chopped
3 red chillies, chopped
2 green chillies, chopped
1 t ground turmeric
1 T hazelnuts
1 T water
3 T vegetable oil

For the curry:

1 small pineapple, peeled and diced
2 T palm sugar
4 Salt, to taste
4 tomatoes, quartered
1 x 400 g can coconut milk
500 g prawns, peeled, cleaned and deveined
Basmati rice, for serving
Spring onions, chopped into 2.5 cm lengths, to garnish

Method

Heat the oil in a wok and fry the curry paste over a medium heat for 5–8 minutes.

Add the pineapple and sauté for 2–3 minutes, then add the palm sugar, salt and 1 1⁄2 cups water. Bring to the boil, then simmer for 3–5 minutes or until the pineapple softens.

Add the tomatoes and cook for a further 2–3 minutes, then pour in the coconut milk. Bring back to the boil, stirring well. Add the prawns and simmer gently for a further 3–5 minutes, then serve with basmati rice, garnished with spring onion.

Cook's note: I love the sweetness and texture of grilled pineapple with prawns. The sauce has a fair bit of heat, but is balanced out nicely by the creamy coconut milk.

Discover more curry recipes here.

Strawberry tart with lemon posset

Rum-and-raisin rusks

Crispy pork rashers with cabbage

Carrots baked in coals

Parusha Naidoo’s “gut-healing” guacamole

Coconut seafood and Asian greens stir-fry

Smoky corn with spring onion cream cheese and maple syrup

Sticky chilli smoked snoek

Sweet-potato salad with braaied garlic and salsa verde

Mixed baby veg and tofu vermicelli

Garlic-poached salmon with Tenderstem broccoli

Tenderstem Broccoli-and-ricotta pasta bake

Fisherman’s pie with cheesy sauce and sweet potato chip crust

Yellow vegetable curry

Prawn-and-pineapple coconut curry

Prawn-and-pineapple coconut curry

Ingredients

Method