Ingredients
-
-
1
-
1
-
1
-
1/2
-
-
2
-
2
-
2
-
4
-
1
-
1
-
1
-
1
-
Directions
Indonesian Pineapple Curry, This curry is served as an accompaniment to Indonesian dishes Posted for ZWT 2008, Very nice! Minty, sweet, and spicy! I made some changes to account for what I could find and what I had on hand I didn’t read carefully on the spice mix and thus, didn’t have whole seeds for coriander So I just used 1/4 tsp ground for the first three and a smidge of ground cloves From reading Zaar’s description of sambal oelek, I decided to use 1/4 tsp cayenne, 1/2 tsp brown sugar, & 1/4 tsp salt I think it turned out good! Reviewed for ZWT4
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Steps
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1
Done
|
Spice Mixture: Grind the Cardamom Seeds, Coriander Seeds, Cumin Seeds and Cloves in a Mortar and Pestle. |
|
2
Done
|
Peel and Halve the Pineapple, Remove the Core, and Cut Into 1 Inch Chunks, Set Aside to Be Used Later. |
|
3
Done
|
Note : If the Pineapple Is a Little Tart, Add 1 to 2 Teaspoons Sugar. |
|
4
Done
|
Heat the Oil in a Medium Pan. Then Add the Spring Onion, Ginger, Candlenuts and Spice Mixture, and Stir-Fry Over Low Heat For 3 Minutes. |
|
5
Done
|
Add the Water, Sambal Oelek, Mint and Pineapple and Bring to the Boil. |
|
6
Done
|
Reduce the Heat to Low, Cover and Simmer For 10 Minutes, or Until the Pineapple Is Tender but Still Holding Its Shape. |
