Ana chingri

Ana chingri

prawn with pineapple

The Curry Guy
2 or more as part of a multi-course meal

This is a flavour combo not to be missed. The spicy pineapple chutney teamed with the prawn curry just plain gets it. I like to serve Ana chingri in the hollowed-out pineapples, just as Chef Eshan ‘Mo’ Miah suggested I do. I’m not one to pass up good advice and I’ve been serving this curry in pineapples ever since. Feel free to use bowls though.


Quantity Ingredient
6 garlic cloves, unpeeled
1 pineapple
1/2 teaspoon roasted cumin seeds
4 fresh green chillies, very finely chopped
4 tablespoons chopped coriander, plus extra to serve
2 tablespoons rapeseed oil
1 teaspoon mustard seeds
1/2 onion, finely chopped
1 tablespoon garlic paste
2 indian bay leaves (cassia leaves)
1 teaspoon ground cumin
1 teaspoon chilli powder
1/2 teaspoon ground turmeric
1 tomato, chopped
2 tablespoons Tomato purée
500g raw prawns, shelled and deveined
1 lime, juiced


  1. Roast the garlic cloves directly over a gas hob flame on a skewer or in a dry frying pan, turning them as they roast, until blackened all over. Set aside to cool.
  2. Using a large, sharp knife, cut the pineapple in half lengthways and scoop out most of the flesh from the centre. Place the scooped-out pineapple in a blender, add the cumin seeds and ½ tsp salt, and squeeze the roasted garlic out of their skins into the blender. Blend to a paste then transfer to a bowl.
  3. Add the fresh chillies and chopped coriander to the pineapple paste and mix well. Reserve 2 tbsp for the curry and store the rest in the fridge until ready to serve.
  4. Heat the oil in a large saucepan over a high heat and add the mustard seeds. They will begin to pop. When they do, reduce the heat to medium-high and add the onion along with a pinch of salt. Fry until translucent and soft, then stir in the garlic paste and fry for a further 30 seconds.
  5. Add 4 tbsp water, the bay leaves, cumin, chilli powder, turmeric and the reserved 2 tbsp pineapple paste. Cook for a further 2 minutes then add the chopped tomato and tomato purée.
  6. Throw in the prawns and stir into the sauce until cooked through. Check for seasoning and spoon into the hollowed-out pineapples. Top with chopped coriander and a squeeze of lime juice, and serve with the spicy pineapple paste, and some homemade naans or chapatis.
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