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Indonesian Pineapple Curry

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“This curry is served as an accompaniment to Indonesian dishes. Posted for ZWT 2008”
16 oz

Ingredients Nutrition


  1. Spice Mixture: Grind the cardamom seeds, coriander seeds, cumin seeds and cloves in a mortar and pestle.
  2. Peel and halve the pineapple, remove the core, and cut into 1 inch chunks, set aside to be used later.
  3. Note : If the pineapple is a little tart, add 1 to 2 teaspoons sugar.
  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. Add the water, sambal oelek, mint and pineapple and bring to the boil.
  6. Reduce the heat to low, cover and simmer for 10 minutes, or until the pineapple is tender but still holding its shape.

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