Shrimp Curry and Pineapple-Mango Chutney

For the chutney: Cut the pineapple and mango into cubes. Peel the shallot, chop finely and sweat in butter until translucent. Add the pineapple, 1/2 teaspoon curry powder, peppercorns and wine and cook, covered, over medium heat for about 10 minutes. Mix in the mango pieces and simmer for another 5 minutes, stirring occasionally. Season with salt and pepper and let cool.

For the curry: Peel the garlic and chop finely. Peel the onions and chop. Trim the celery, rinse and cut into very small pieces. Melt the ghee in a pan and sauté the garlic and onions until translucent. Add the celery, sauté briefly then add the curry paste. Deglaze with fish stock, bring to the boil and add the coconut milk. Reduce the heat and simmer for about 2 minutes. Add the shrimp, honey and lemon juice, season with salt, cover and simmer over low heat for about 2-3 minutes, until the shrimp are cooked to your liking.