Pineapple prawn curry is sweet, savory and delicious! It’s the perfect summer meal: quick to make, light and refreshing! Sweet pineapple perfectly balances the spices in this Indian-inspired shrimp curry. You can serve it with rice or cauli-rice or eat it by itself.
Pineapple prawn curry is so easy to make and it’s also super delicious! A quick meal means less time in the kitchen which makes this dish a summer time dinner winner.
Also, I think we need to make the phrase dinner winner a thing…
This pineapple shrimp curry calls for fresh curry leaves, an ingredient typically used in south Indian cuisine. While this is more of a fusion recipe, it is inspired by the cuisine in Kerala. For those who don’t know, Kerala is a south Indian coastal state where seafood is abundant as are tropical fruits. I love the way curry leaves pair with pineapple in this recipe so don’t leave them out! They add a unique aroma and flavor and there really is no substitute.
Also, if you’re wondering whether you can use shrimp for this curry – the answer is yes. Shrimp and prawns taste the same and even though they are technically different species they are interchangeable in recipes. I mostly make this curry with shrimp because it’s easy to find but I’m calling this prawn curry because I love how the words pineapple and prawn look together. As I’m typing that out, I realize how ridiculous that sounds… don’t judge me on my vanity, try the dish then feel free to judge me 😉 Also, feel free to call this pineapple shrimp curry if you want to!
And since I obviously care about appearances – I will also say that this dish looks extra special with some diced pineapple for garnish:
Serve this tasty pineapple shrimp curry with basmati rice or cauli-rice and a side of green veggies and you’ve got a perfect summer meal!Print
This tropical shrimp curry is both sweet and savory. The fresh pineapple helps balance the spices in this dish.
- 1 pineapple, peeled and chopped
- 1 tablespoon coconut oil
- 1 teaspoon mustard seeds
- 15 curry leaves
- 3 garlic cloves, minced
- ½ teaspoon turmeric
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ⅛ teaspoon cayenne
- 1 pound shrimp/prawns, peeled and deveined
- Cilantro, optional for garnish
- Puree the pineapple chunks in a blender and set aside.
- Melt coconut oil in a sauté pan over medium heat.
- Add mustard seeds and once the seeds begin to splutter, add the curry leaves and garlic. Stir-fry for 30 seconds, then add the spices and pineapple puree to the pan. Cook for two minutes, then add the shrimp.
- Cover the pan and cook until shrimp are cooked through, about 5–6 minutes.
- Garnish with cilantro.