• 2 tablespoons vegetable oil
  • 2 onions, sliced
  • 3 cm (1¼ inch) piece of fresh root ginger, finely chopped
  • 2 garlic cloves, crushed
  • 2 teaspoons cumin seeds, crushed
  • 2 teaspoons coriander seeds, crushed
  • 1 teaspoon dried chilli flakes
  • good pinch of ground cloves
  • 1 cinnamon stick
  • 500 ml (17 fl oz) fish or vegetable stock
  • 2 tablespoons lime juice
  • 1 tablespoon light muscovado sugar
  • 2 tablespoons light soy sauce
  • 1 green pepper, cored, deseeded and diced
  • 4 teaspoons cornflour
  • 225 g (7½ oz) can pineapple slices in natural juice, drained (reserve the juice)
  • 400 g (13 oz) peeled and deveined raw prawns
  • salt

Heat the oil in a large frying pan or wok on the hob and fry the onions for about 8 minutes until beginning to brown. Stir in the ginger, garlic, cumin and coriander seeds, chilli flakes, cloves and cinnamon, and cook for a further 2 minutes.

Pour in the stock and add the lime juice, sugar, soy sauce and green pepper. Bring almost to the boil. Pour the contents of the pan into a casserole dish and cover with foil. Place on the lower rack of the halogen oven. Set the temperature to 225°C (437°F) and cook for 15 minutes.

Meanwhile, blend the cornflour with 4 tablespoons of the reserved pineapple juice in a small bowl. Chop the pineapple slices and add to the casserole along with the cornflour mixture and the prawns. Cook, uncovered, for a further 10 minutes or until the sauce has thickened and the prawns are pink and cooked through. Serve with steamed rice or sesame noodles.

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