Medium Heat - A luxurious coconut and tomato curry sweetened with fresh pineapple. Works well with chicken or tofu.Bangladeshi food is spicy. The Curry Traders have added pineapple to this curry resulting in a layering of hot, sweet, sour and spicy. Our taste tantalizing blend of wonderful and fragrant spices works well with chicken also. This is a perfect dinner after a hot summers day. You will certainly impress your family and friends. MEDIUM Recipe Shopping List 1 x Bangladesh Prawn Curry Traders Kit 1.5 kg peeled green raw prawns or chicken thighs 6 garlic cloves 1 tblspn ginger juice of a lemon 400g tin crushed tomatoes 1 tblspn vegetable oil 2 large onions pinch salt 1 fresh pineapple _ cup water 200 ml coconut milk (optional) _ bunch coriander Preparation peel prawns or cut chicken, grate ginger, crush garlic, juice lemon, chop fresh tomatoes, dice onions, peel and chop pineapple, chop coriander How to Make Roast Bag 1 in a dry frying pan until aromatic. Set aside. In a large bowl mix Bag 2 with garlic, ginger and half the lemon juice. Add prawns or chicken and coat. Place in fridge for 20 minutes. Grind contents of Bag 3 in mortar & pestle. In a heavy saucepan heat oil over low-medium heat. Stir in onions and salt, cook for 10 minutes. Add tomatoes. Stir in roasted Bag 1 and Bag 3, cook for 10 minutes. Turn off heat, let cool for a few minutes then whiz up in a blender. Pour blended contents back into saucepan. Add water to blender and give it a whizz, pour into saucepan. Add pineapple, and the rest of the lemon juice. Simmer for 5 minutes. Add coconut milk, if desired. Add Bag 4 and marinated prawns or chicken. Cook until prawns are cooked through, approx. 5 minutes or until chicken is tender, approx. 15 minutes. Garnish with coriander and serve with basmati rice.