Pineapple Coconut Curry
half a large firm pineapple
1 medium onion, finely chopped
2 teaspoons finely chopped garlic
2 tablespoons oil
1 tablespoon ground coriander
2 teaspoons ground cumin
1 teaspoon chilli powder
or 1 fresh red chilli, sliced
250 ml/8 fl oz/1 cup thick coconut milk
3 cardamom pods, bruised
3 whole cloves
1 small stick cinnamon
1 teaspoon salt or to taste
1 teaspoon palm sugar or brown sugar
Peel and trim pineapple. Cut in 2 or 3 lengthwise wedges depending on the size of the pineapple. Remove core and cut the fruit into crossways slices. On low heat fry onion and garlic in the oil until soft and starting to turn golden. Add coriander, cumin and chilli, stir and fry for a couple of minutes longer, then add pineapple and stir well.
Stir in coconut milk, whole spices, salt and sugar. Do not stop stirring until coconut milk reaches simmering point, then simmer for a few minutes, uncovered, until pineapple is just tender.
Serve with rice and other accompaniments.
Recipe excerpted from Encyclopedia of Asian Food by Charmaine Solomon (Periplus Editions, 1998)