Curried Prawns and Pineapple from Leaves from The Walnut Tree: Cooking of a Lifetime by Ann Taruschi

Ingredients

• salt
• freshly ground black pepper
• 2 small pineapples
• 3 tablespoons light olive oil or vegetable oil
• 300 ml/½ pt hot water
• 30 g/1 oz butter
• 30 g/1 oz flour
• 1 clove garlic, finely chopped
• 2 tablespoons curry powder
• 2 plum tomatoes (or 2 very ripe tomatoes) peeled, seeded and chopped
• 750 g/1½ lb live prawns
• 1 onion, finely chopped
• chopped spring onion for garnish