For those who like fusion food, this pairs prawns and pineapple in a sweet and spicy dish. The recipe and picture were sent to Ajker Patrika's feature desk by cook Afroza Khanom Mukta; no water goes into it, as the pineapple's juice does the cooking.
Ingredients: one large pineapple, six large prawns, half a cup of chopped onion, one teaspoon of ginger and garlic paste, one teaspoon each of turmeric, chilli and coriander powder, salt to taste, five to seven slit green chillies and four tablespoons of soybean oil.
Preparation: halve the pineapple and scoop out or finely chop the flesh. Keep the two shells for serving.
Cooking: heat the oil in a wok and lightly fry the onion, then add the prawns and fry for a minute or two. Add the ginger-garlic paste, turmeric, chilli, coriander and salt and cook the spices well. Stir in the pineapple and cook without adding water; the fruit's juice is enough.
When the liquid has dried, add the green chillies, check the salt and take it off the heat. Fill the pineapple shells and serve.
Photo: Thamizhpparithi Maari / Wikimedia Commons (CC BY-SA 3.0)
Source: Ajker Patrika
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