This Pineapple Shrimp Qorma is coconut-milk based curry prepared in the style of southern India with an aromatic but mild blend of spices.
The spice blend, or Masala, used in this dish is actually rather northern Indian in spirit, and could easily be found in a ‘Korma’ style curry made using Yoghurt and ground nuts. Here, though, the base of the dish is Coconut Milk, and sweet chunks of Pineapple are used as a paring for fresh Shrimp. Accordingly, the preparation you see above is more of a ‘Qorma’ style dish such as you might be served in southern India.
Ingredient Notes for this Pineapple Shrimp Qorma
The Recipe Card below calls for 3 tablespoons of my Chili-Garlic-Ginger Paste. If you aren’t inclined to make this yourself, you can simply mix together one tablespoons each of Garlic Paste, Ginger Paste, and some finely minced fresh green Chili.
How to Cook a Pineapple Shrimp Qorma
Heat a pot over a medium flame and add 3 or 4 tablespoons of butter. When the butter is foaming, added the chopped onion and stir until the onion is soft and just starting to brown slightly. Next, add the Chili-Garlic-Ginger Paste and the Turmeric along with the Cardamom, Fenugreek and Salt.
Continue to stir until the spice mixture is well bended gives of a pleasant aroma and then add the Coconut milk, the Cloves and the Cinnamon stick.
Stir for a moment longer, then add the Shrimp, Pineapple and Tomato and turn the heat to low. Allow everything to cook for twenty to thirty minutes, stirring from time to time, until the sauce is slightly reduced and thickened.
Stir in the Cashews and the Cayenne pepper and allow cook for another 10 to fifteen minutes. If you have a very thick Coconut milk (and the consistency varies tremendously) you may need to add a little water from time to time but, in either event, let the mix cook for long enough to allow the flavors to blend.
At this point, you can serve the dish but it will be much improved if you allow it to cool and then re-heat it later. If you choose to do this, save the nuts and cayenne pepper and only add them when you start to re-heat.
I served the dish with plain rice spiked with lemon juice and the result was quite nice. For guests a little more might be in order… some chutneys and papadums, for example… but just with rice alone this is a very nice meal.
Your Recipe Card:
Pineapple Shrimp Qorma
- 3/4 lb. Shrimp
- 1 ½ cups fresh Pineapple cut into chunks
- 1 small Onion finely chopped
- 1 small Tomato coarsely chopped
- ½ cup Cashews
- 1 can Coconut Milk 398 ml
- 3 tbsp. Chili-Garlic-Ginger Paste
- 3 tbsp. Turmeric
- ½ tsp. Cardamom Powder
- 1 tsp. ground Fenugreek Seed
- 1 tsp. Whole Clove
- 1 short stick Cinnamon
- ½ tsp. Cayenne Pepper
- 1 tsp. Salt
- Butter for Frying
- Saute the Onion in 3 – 4 Tablespoons of Butter, then stir in the Chili-Garlic-Ginger Paste, along with the Turmeric, Cardamom, Fenugreek and Salt, and cook until their aroma arises.
- Add the Coconut milk, the Cloves and the Cinnamon stick, and stir for another minute or so.
- Add the Shrimp, Pineapple and Tomato, turn the heat to low, and cook for twenty to thirty minutes, stirring from time to time, until the sauce is slightly reduced and thickened.
- Stir in the Cashews and the Cayenne pepper and allow cook for another 10 to fifteen minutes, adding a little water if the sauce becomes too dry.
- Serve while hot, or let cool overnight to blend the flavors, then reheat for service.