Pineapple Curry Recipe

                            RECIPES OF INDONESIA

Ingredients :

1

1 teaspoon

1 teaspoon

1 teaspoon

1/2 teaspoon

2 tablespoons

2

2 teaspoons

4

1 cup

1 teaspoon

1 tablespoon

Medium pineapple

cardamom seeds

Coriander seeds

Cumin seeds

Whole cloves

Cooking oil

Spring onion, cut in 2 cm pieces

Grated fresh ginger

Candlenuts, roughly chopped

Water

Sambal oelek

Chopped fresh mint

• Peel and halve the pineapple, remove the core, and cut the pineapple into 2 cm chunks.

• Grind the cardamom seeds, coriander seeds, cumin seeds and cloves in a mortar and pestle.

• Heat the oil in a medium pan; add the spring onion, ginger, candlenuts and spice mixture, and stir-fry over low heat for 3 minutes.

• Add the water, sambal oelek, mint and pineapple and bring to the boil.

• Reduce the heat to low, cover and simmer for 10 minutes, or until the pineapple is tender but still holding its shape.

• Serve as an accompaniment.

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Note : If the pineapple is a little tart, add 1 to 2 teaspoons sugar. A 450g can of drained pineapple pieces can be used instead of fresh pineapple.