Sweet Pineapple Curry

I learnt how to make this Indonesian dish when I visited Bali. And as I am due to give birth in two days, a super spicy curry with pineapple is just what the Doctor ordered. A good spice rack is needed for this dish. 

Spice Paste Ingredients
2 tbsp olive oil
1 tbsp coriander seeds
½ tsp cumin seeds
½ tsp fennel seeds
½ tsp turmeric powder
1 small red onion (chopped)
2 cloves of garlic
1 red chilli
½ tsp salt 

Curry Ingredients

1 red onion (sliced)
1 tbsp olive oil
2 cloves of garlic (chopped)
1 stick cinnamon 
4 cloves
1 star anise pod
3 cardamom pods (split and bashed)
1 fresh pineapple (peeled, cored and cut into chunks)
2/3 cup palm sugar (or a mixture of dark molasses and caster sugar)
1 cup coconut milk
2 green chillies 

First, make the spice paste. Dry-fry the coriander, cumin and fennel for about 2 minutes. Transfer this to a blender and add the rest of the spice paste ingredients. I use a stick blender. Blend into a smooth paste. 

Next, heat the olive oil in a large saucepan and add the sliced red onion and garlic. Cook this for 2 minutes until golden. Add the spice paste, cinnamon, cloves, star anise and cardamom. Cook for 3 minutes until you can smell the fragrance from all the lovely spices. Next, add the pineapple, sugar and chillies and cook for 5 minutes. Finally, add the coconut milk and bring to the boil. Reduce the heat and simmer for about 10-15 minutes until the pineapple is soft. 

Serve with rice. Perfect Saturday night in food. Now then baby....let's have you. 

sugar and spice and all things nice