Rustie Lee served up a tasty prawn curry in pineapple with scotch bonnet pepper and coconut cream on this morning.

The ingredients are: 1 large pineapple , 500g king prawns, 2 tsp salt, 2 tsp black pepper , Juice of 1 lime, 3 tbsp olive oil, 1 onion, chopped , ½ red bell pepper, cut to small cubes, ½ green bell pepper, cut to small cubes, ½ scotch bonnet pepper, finely chopped, 1 tin chopped tomatoes, 3 tbsp mild curry powder, ½ pint fish stock, 100g coconut cream block, roughly chopped and 10-12 sprigs of coriander, chopped.

Optional, to thicken the sauce: 28g butter and 28g flour.

To serve: 4 prawns, shell on, 1 tbsp olive oil, Lime slices, Extra coriander and Rice.

See more prawn recipes in the book titled: Prawn Recipes for Every Taste available from Amazon now.