Asma Khan severed up a tasty prawn curry with coconut milk, cassia bark and pineapple chutney (Golda chingri malaikari with anaras jhal chutney on Saturday Kitchen.<\/p>\n
The ingredients are: 2 tsp ground turmeric, 2 tsp salt, 1kg large raw prawns, rinsed, peeled and heads left on, 2 onions, 2.5cm piece cassia bark, 2 green cardamom pods, 2 cloves, 4 tbsp ghee, 2 tbsp vegetable oil, 2 bay leaves, 2 tbsp ginger paste, 1 tbsp garlic paste, 2 tsp mild chilli powder, 100ml warm water, 2 x 400ml tins thick coconut milk, 3 green chillies, \u00bd tsp caster sugar and freshly cooked basmati rice, to serve.<\/p>\n
For the chutney: 1 tbsp vegetable oil, 3 dried red chillies, broken in half, 2 Indian bay leaves (tej patta), 2.5cm piece fresh root ginger, peeled and grated or cut into thin slivers, 1 sweet pineapple, skin cut off and flesh cut into small cubes with any juice reserved, 2 tbsp caster sugar, plus extra if needed and 1 tsp rock salt, plus extra if needed.<\/p>\n