This Ethiopian dish offers a very unusual and beautiful presentation, as well as a taste of India through the use of curry. While Red Sea prawns are called for, any large shrimp or prawns from your local fish market will work.


1½ pounds fresh prawns

juice of one lemon

2 tablespoons oil

1 onion, chopped

1 tablespoon chopped chives or green onions, plus additional for garnish

2 tomatoes, chopped

2 teaspoons curry powder

½ teaspoon cayenne

½ pint stock, from fish or prawns

1 ounce margarine

¼ cup flour

1 large or 2 small pineapples (for individual dishes, use small pineapples)


Boil the prawns for 10 minutes in salted water. Peel off the shells and remove the black vein running down the back. Sprinkle with lemon juice.

Heat the oil in a large frying pan, and fry the onion, chives, and tomato with the curry powder and cayenne. Cook for 5 minutes, then add the stock and prawns and simmer over low heat for 15 minutes.

Mix the margarine and flour together and add a little at a time to the prawns, stirring until smooth. Cook a little longer.

Halve the pineapples lengthwise and cut out some of the flesh. Fill the hollows with the prawn mixture and sprinkle with more chopped chives.


Serves 4.


country : Ethiopia

course : main course


source : Flavors of Africa Cookbook : Spicy African Cooking - From Indigenous Recipes to Those Influenced by Asian and European Settlers / Dave DeWitt, Mary Jane Wilan, and Melissa T. Stock


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