1 Cut pineapple into quarters and cut out the core. Cut flesh into small cubes.
2 Clean, wash and cut green onions diagonally into thin rings. Wash chile pepper, cut in half lengthwise, scrape out seeds and finely chop.
3 Wash cilantro and shake dry; pluck leaves. Putting some aside, finely chop the rest. Squeeze the lime reserving the juice.
4 Combine pineapple, onions, chile and chopped cilantro in a bowl. Mix in sugar, salt, pepper and 3 tablespoons lime juice; let stand for 30 minutes.
5 Meanwhile remove tails and shells from shrimp and de-vein. Wash shrimp and pat dry with paper towels.
6 In a bowl, mix milk, eggs, curry and 75 grams (approximately 2 1/2 ounces) flour. Mix into a thin batter. Put aside remaining flour in a deep plate.
7 Heat oil in a large pot to 175° C (approximately 350° F; the temperature is correct when small bubbles appear at one end of wooden spoon handle). Roll shrimp in flour, pull through the dough, immediately place into the hot fat and fry until golden brown (about 3 minutes).
8 Drain fried shrimp on paper towels. Garnish with remaining cilantro and serve with pineapple salsa.