Curry Prawns spicy

Ingredients for 2 servings:

• 400 ml fish stock
• 400 ml coconut milk
• 1 piece(s) ginger root, medium-sized tuber
• 2 chili peppers, green
• 1 can pineapple, or 400 g fresh
• 500 g tiger prawns
• 3 tsp, heaped curry powder, Indian
• 3 tsp, heaped curry powder, Japanese (Kerrie Djawa)
• ¼ tsp lemongrass, or 2 stalks
• ¼ tsp five-spice powder
• Nutmeg, freshly grated
• Pepper, mixed, freshly ground
• 1 tsp, heaped harissa

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Spicy king prawns

Combine fish stock and coconut milk in a saucepan and heat. Finely dice the ginger and thinly slice the chili peppers. Add the spices and season to taste, making it hot or milder, depending on your preference. Simmer for about 30 minutes. Then add the tiger prawns and pineapple and simmer for another 5 minutes. Serve in an Asian bowl. Serve with basmati rice. The combination of the fresh, diverse spices and the prawns has a very stimulating effect; prepare to be amazed.