Pacari

Pacari

Pineapple coconut curry

By
From
The Complete Asian Cookbook
Serves
6
Photographer
Alan Benson

Ingredients

Quantity Ingredient
1 small pineapple, not too ripe
1 tablespoon oil
1 small onion, finely chopped
1 garlic clove, finely chopped
1 small cinnamon stick
3 whole cloves
3 cardamom pods, bruised
1 teaspoon ground coriander
1 1/2 teaspoons ground cumin
1/2 teaspoon chilli powder
or 1 fresh red chilli, seeded and sliced
1 teaspoon salt
250ml thick coconut milk
1 teaspoon dark palm sugar, chopped

Method

  1. Peel the pineapple with a sharp knife, remove the eyes and cut into quarters lengthways, removing the hard core. Cut each quarter in half lengthways, then into thick slices crossways.
  2. Heat the oil in a wok or large heavy-based frying pan over medium heat. Add the onion, garlic and whole spices and cook until the onion is soft. Add the coriander, cumin, chilli powder and salt and stir for a few minutes, or until the spices have browned. Add the pineapple and stir well to coat. Add the coconut milk and palm sugar and bring to simmering point, stirring constantly. Simmer for 3–4 minutes, or until the pineapple is just tender, but not too soft. Serve hot.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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