Noodles with pineapple and prawn
Kerala fish curry
- 400 GRAM NOODLES
- 1/2 PINEAPPLE, cleaned and cut in small pieces
- 200 GRAM PRAWNS
- PIECE OF GINGERROOT, grated
- 4 CLOVES GARLIC, chopped
- 3 GREEN CHILI PEPPERS, chopped
- 4 TBSP LEMON JUICE
- 2 TBSP FISH SAUCE
- 3 TBSP SUGAR
- 50 GRAM DRIED FISH
- 600 GRAM WHITE FISH FILLET, in large cubes
- 1 1/2 CUP COCONUT MILK
- 1 ONION, chopped
- 2 CLOVES GARLIC, chopped
- PIECE OF GINGERROOT, grated
- 2 GREEN CHILI PEPPERS, chopped
- 1LEEK, sliced
- 2 TBSP VINEGAR
- 1/2 TSP CUMIN POWDER
- 1/2 TSP CURRY POWDER
Soak the noodles in hot water. Stir fry the garlic, peppers and ginger for 2 minutes. Add the prawns and stir fry three minutes more. Add the rest of the ingredients and heat a minute or so. Put the noodles in a large bowl and put the prawn mixture on top.
Noodles with pineapple and prawn come from Thailand. On the 6th of April, Chakri Day is celebrated in Thailand. The Chakri Dynasty founded Bangkok and the current king is one of their descendants. Click on culinary calendar for more links between cooking and celebration.
Stir fry onion, garlic, ginger, peppers and leek for 5 minutes. Add the coconut milk, vinegar, cumin and curry powder and simmer for 10 minutes. Add the fish, stir carefully and simmer for 3-4 minutes.
See also delicious recipes for Indian fish curry, Balti fish curry and Tanzanian fish curry.
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