Total Time
30mins
Prep 15 mins
Cook 15 mins

This curry is served as an accompaniment to Indonesian dishes. Posted for ZWT 2008

Ingredients Nutrition

Directions

  1. Spice Mixture: Grind the cardamom seeds, coriander seeds, cumin seeds and cloves in a mortar and pestle.
  2. Peel and halve the pineapple, remove the core, and cut into 1 inch chunks, set aside to be used later.
  3. Note : If the pineapple is a little tart, add 1 to 2 teaspoons sugar.
  4. 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. Add the water, sambal oelek, mint and pineapple and bring to the boil.
  6. Reduce the heat to low, cover and simmer for 10 minutes, or until the pineapple is tender but still holding its shape.
Most Helpful

4 5

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.