Method

1. In a large bowl mix Bag 3 with garlic, ginger, a drizzle of oil and half the lemon juice. Add prawns or cand coat. Place in the fridge for 20 minutes.
2. Grind contents of Bag 2 in mortar & pestle (or use a spice grinder)
3. In a deep sided fry pan, heat oil over low-medium heat.
4. Stir in onions, salt and Bag 1 cook for 10 minutes or until onions are soft. Add tomatoes.
5. Stir in Bag 2, cook for 10 minutes.
6. Turn off heat, let cool for a few minutes then whiz up in a blender.
7. Pour blended contents back into saucepan.
8. Add pineapple, and the rest of the lemon juice.
9. Simmer for 5 minutes. Add coconut milk and stir through.
10. Add Bag 4 and marinated prawns or chicken.
11. Cook until prawns are cooked through, approx. 5 minutes
12. Garnish with coriander and serve with basmati rice.