Penang prawn & pineapple curry - Fyffes

Ingredients

• FOR THE TOASTED COCONUT
• Fyffes Bananas x2
• 100g Fresh Coconut Flesh
• 2 tsp sunflower
• Chili Pepper Red X2
• 2 whole eggs
• 1/2 teaspoon baking powder (optional; to help with fluffiness)
• FOR THE CURRY
• Thumb-sized piece ginger, peeled
• 6 garlic cloves, peeled
• 1 ½ tbsp mild curry powder
• 100ml sunflower 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