Prawn and pineapple curry | Reader's Digest Asia

Ingredients

• 2 onions, roughly chopped
• 2 cloves garlic
• 2 tablespoons sunflower oil
• 1 large fresh red chilli, halved, seeded and thinly sliced
• 1 teaspoon ground cumin
• 1 teaspoon white pepper
• 1 teaspoon turmeric
• 2 teaspoons ground coriander
• 350 ml fish stock
• 2 tablespoons fish sauce
• 1 tablespoon soft brown sugar
• 400 ml light coconut milk
• 500 g raw prawns
• 250 g fresh pineapple flesh, cored and chopped
• 2–3 spring onions, cut into short lengths, then shredded
• seeds of 1 pomegranate to serve