Shrimp and pineapple curry

Serves: 2

Ingredients
- 1 tbsp olive oil
- 2 tbsp garam masala powder
- 2 tbsp cumin powder
- 1 tbsp chili powder
- 1 tbsp fish sauce
- 1 fresh chili pepper, finely chopped
- juice of ¼ of a lemon
- 100g canned pineapple, chopped
- 200ml coconut water
- 200g shrimp
- 200g basmati rice

Directions
Heat the oil in a frying pan, add the garam masala, cumin and chili powder and fry for a minute. Then add the fish sauce, pineapple and cocunut water. Simmer for a few minutes, then add the shrimp, chooped chili pepper and lemon juice. Cook on low heat for 10 minutes.
Cook the rice in water separately. You can add some cocunut water to the rice to give it a cocunut flavour.
Serve the curry over the rice.