Indonesian Pineapple Curry

"This curry is served as an accompaniment to Indonesian dishes. Posted for ZWT 2008"
 
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photo by mliss29 photo by mliss29
photo by mliss29
Ready In:
30mins
Ingredients:
12
Yields:
16 oz
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ingredients

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directions

  • Spice Mixture: Grind the cardamom seeds, coriander seeds, cumin seeds and cloves in a mortar and pestle.
  • Peel and halve the pineapple, remove the core, and cut into 1 inch chunks, set aside to be used later.
  • Note : If the pineapple is a little tart, add 1 to 2 teaspoons sugar.
  • 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.
  • 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.

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Reviews

  1. 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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RECIPE SUBMITTED BY

Follower of Jesus: I have a strong faith in God & his love for all of us. He is the first & last in my life and it is my desire to tell others of His greatest gift to us...His Son. Explorer: I love to learn about new cultures & try new foods. While in Morocco I learned to appreciate the use of spices. Wife: I'm married to my best friend. Sister: I am the oldest of six children. Mother: My son lives in CA while my daughter lives close to me. Grandmother: My beautiful granddaughter has stolen my heart.
 
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