Food & Drink

Penang prawn and pineapple curry

Come Dine WithMe

Prep: 25 mins Cook: 40 mins Serves:8 (with other dishes)

Rustle up this fragrant one-pot curry with other dishes to create a Malaysian feast for eight, or make it your centrepiece by doubling the prawns.

Ingredients For the toasted coconut

• 100g fresh coconut esh • 2 tsp sun ower oil

For the curry

• thumb-sized piece ginger , peeled • 6 garlic cloves , peeled • 1 ½ tbsp mild curry powder • 100ml sun ower oil • 7 curry leaves • 1 cinnamon stick • 1 star anise • 3 cardamom pods • 6 cloves • 6 shallots , thinly sliced lengthways • 3 tbsp tamarind paste • 1 pineapple , peeled, cored and cut into chunks • 1 tbsp palm sugar or soft brown sugar • 400ml can full-fat thick coconut milk • 24 large raw king prawns , peeled • handful coriander leaves and cooked white or brown rice, to serve

Method STEP 1

Finely grate the coconut, then toast slowly in a wok, stirring until evenly dark brown (it will start to smell very strong, but it will work a treat). While it’s still warm, pound to a paste with the sun ower oil using a pestle and mortar. Set aside.

STEP 2

Finely grate or pound the ginger and garlic together using a pestle and mortar. Make a loose curry paste by adding 75ml water to the curry powder. Heat the oil in the wok until it’s just starting to smoke, then throw in the curry leaves, cinnamon stick, star anise, cardamom pods and cloves and cook for 1 min until fragrant.

STEP 3

Add the shallots and ginger and garlic paste, cook for around 7 mins until softened and starting to brown, then add the curry powder paste. is is the most important part of making the curry. Ideally, cook over a very low heat and wait until the oil separates and bubbles over the paste, around 10-12 mins. Scrape the bottom of the pan occasionally to remove the crust.

STEP 4

When the oil has come to the top, add the tamarind paste, pineapple and sugar. Pour in the coconut milk. When the mixture starts boiling, add the prawns and return to the boil, then stir through the toasted coconut. Season the curry with salt, scatter over the coriander and serve with rice.

Even better chilli con carne

Prep: 25 mins Cook: 3 hrs Serves: 8

Reinvent this classic comfort food with our one-pan version that is enriched with peanut butter, espresso powder and dark chocolate. You won’t look back.

Ingredients

• 2 dried ancho chillies • 2 tsp black peppercorns • 2 tbsp cumin seeds • 2 tbsp coriander seeds • 2 tsp smoked paprika • 1 tbsp dried oregano • 3 tbsp vegetable oil • 1 ½kg braising steak, cut into 4cm cubes – meat from the brisket, short rib, blade or chuck steak are all good • 2 onions, nely chopped • 6 garlic cloves, minced • 2 tbsp tomato purée • 1 tbsp smooth peanut butter • ½ tsp instant espresso powder • 2 tbsp apple cider vinegar • 1l beef or chicken stock • 2 bay leaves • small piece of cinnamon stick • 2 tbsp semolina, polenta or Mexican masa our • 25g dark chocolate (70-80% cocoa solids) • 400g can kidney beans, drained but not rinsed (optional)

Method STEP 1

Heat oven to 140C/120C fan/gas 1. Over a high heat, toast the whole chillies on all sides until you can smell them cooking, then remove and set aside. Keep the pan on the heat and toast the peppercorns, cumin seeds and coriander seeds until they just start to change colour, then grind to a powder using a pestle and mortar or spice grinder. Mix with the smoked paprika and oregano (this is a standard Tex-Mex seasoning), then set aside.

STEP 2 Return the casserole to the heat, add half the oil and heat until shimmering. Fry the beef in batches, adding more oil if you need to, until it’s browned on all sides, then set aside. Fry the onions in the pan over a low heat for about 8 mins until soft and golden, then add the garlic and cook for 1 min more. Working fast, add the meat and juices, the spice mix, tomato purée, peanut butter and co ee to the pan and cook for 2-3 mins, stirring to coat the meat until everything is thick and gloopy, then pour in the vinegar and stock.

STEP 3 Add the toasted chillies back into the casserole, along with the bay leaves, cinnamon and some salt. Bring to a simmer and stir well, then cover with the lid and cook in the oven for 3hrs, stirring occasionally, until the meat is very tender but not falling apart. Take the casserole out of the oven, put back on the stove and remove the lid. Simmer the sauce for 5 mins, then stir in the semolina our and simmer for 2-3 mins more. Finely grate over the chocolate, stir through with the beans and simmer for a minute more to heat through. Fish out the chillies, then leave everything to rest for at least 15 mins.