Indonesian Pineapple Curry

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

• Ready In: 30 mins
• Yields: 16 oz

Ingredients

• Spice Mixture

• 1  teaspoon cardamom seed
• 1  teaspoon  coriander seed
• 1  teaspoon cumin seed
• 1⁄2 teaspoon whole cloves

• Dip

• 2  tablespoons canola oil
• 2  spring onions, cut into 1/2 inch pieces
• 2  inches  piece fresh ginger, grated
• 4  candlenuts or 4  macadamia nuts, roughly chopped
• 1  cup water
• 1  teaspoon sambal oelek
• 1  tablespoon of fresh mint, chopped
• 1  medium fresh pineapple or 1 (15 1/4ounce) can pineapple chunks, drained

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.