Pineapple Curry
Ingredients
- ½ teaspoon turmeric powder
- ½ pineapple (honey, Morris or Sarawak) – Cut into 4. Remove the middle hard part of the pineapple & slice into ½ inch
- 1 tablespoon fish curry powder
- 2 teaspoon cooking oil
- ½ tablespoon blended chilli
- 1 teaspoon assam jawa paste
- ½ cup coconut milk
- 2 tablespoon kerisik
- 2 red chillies *
- 2 green chillies *
- ¼ teaspoon salt
- 1 teaspoon sugar
- 1 teaspoon brown sugar
Ingredients: To Blend Together
- 6 onions **
- 2 cloves garlic **
- ½ inch ginger **
- 1 teaspoon dried shrimps – soak for 15 minutes then drained **
- ½ inch fresh turmeric
- 2 candlenut - sliced
Ingredients B: For Stir Frying
- 1 cinnamon
- 1 star anise
- 3 cloves
- 2 cardamon
* Halved. Soak in water
** Blend finely with ½ cup of water
Instructions
- Boil water. Add turmeric powder & pineapple, then let boiled for 5 minutes. Drained.
- Add curry powder with blended ingredients to formed into a paste. Set aside.
- Heat oil. Fry blended chilli until fragrant.
- Use small heat and constantly stir. Add assam jawa paste, stir well.
- Pour coconut milk and add kerisik, stir and let boil.
- Add pineapple, red and green chillies.
- Stir well until gravy thickens.
- Season with salt and sugar.
- Serve with rice.
