Thursday, December 21, 2006

Pineapple Curry Recipes

Ingredients :
1 medium pineapple
1 teaspoon cardamom seeds
1 teaspoon coriander seeds
1 teaspoon cumin seeds
½ teaspoon whole cloves
2 tablespoons oil
2 spring onions, cut in 2 cm pieces
2 teaspoons grated fresh ginger
4 candlenuts, roughly chopped
1 cup water
1 teaspoon sambal oelek (see Basics)
1 tablespoon chopped mint

How to make :
Peel and pineapple, remove core, cut pineapple into 2 cm chunks.
Grind cardamom seeds, coriander seeds, coriander seeds, cumin seeds and cloves in mortar and pestle.
Heat oil in a pan, add spring onions, ginger, candlenuts, and spice mixture, stir-fry over low heat for 3 minutes.
Add water, Sambal oelek, mint and pineapple, bring to the boil. Reduce heat to low, simmer, covered, for 10 minutes, or until pineapple is tender but still holding its shape.

Note :
If pineapple is a little tart, add 1-2 teaspoons of sugar. A 450 g can of drained pineapple pieces can be used instead of fresh pineapple, if preferred or if fresh is unavailable.

This pineapple Curry dish may be served as a vegetable accompaniment or simply add 500 g peeled and deveined, green prawns to make the dish a maijn course.
Preparation time : 10 minutes
Cooking time : 15 minutes
Serves 4.


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