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


For the toasted coconut

  • 100g fresh coconut flesh
  • 2 tsp sunflower oil

For the curry

  • thumb-sized piece ginger, peeled
  • 6 garlic cloves, peeled
  • 1½ tbsp mild curry powder
  • 100ml sunflower oil
  • 7 curry leaves
  • 1 cinnamon stick
  • 1 star anise
  • 3 cardamom pods
  • 6 cloves
  • 6 shallots, thinly sliced lengthways
  • 3 tbsp tamarind paste
  • 1 pineapple, peeled, cored and cut into chunk
  • 1 tbsp palm sugar or soft brown sugar
  • 400ml can full-fat thick coconut milk
  • 24 large raw king prawns, peeled
  • handful coriander leaves and cooked white or brown rice, to serve



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