Indonesian Pineapple Curry

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 macadamia nuts, roughly chopped
• 1 cup water
• 1 teaspoon sambal oelek
• 1 tablespoon fresh mint, chopped
• 1 medium fresh pineapple, drained or 1 (15 1/4 ounce) can pineapple chunks, drained

Directions

1. 1

   Spice Mixture: Grind the cardamom seeds, coriander seeds, cumin seeds and cloves in a mortar and pestle.

2. 2

   Peel and halve the pineapple, remove the core, and cut into 1 inch chunks, set aside to be used later.

3. 3

   Note : If the pineapple is a little tart, add 1 to 2 teaspoons sugar.

4. 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. 5

   Add the water, sambal oelek, mint and pineapple and bring to the boil.

6. 6

   Reduce the heat to low, cover and simmer for 10 minutes, or until the pineapple is tender but still holding its shape.