Saturday, 16 July 2016
Vegetarian Pineapple Curry
Charmaine Solomon’s Pineapple Curry (from The Vegetarian Book 1998)
1 slightly under ripe pineapple
4 cloves garlic
4 fresh red chillies
1 teaspoon shrimp paste
1 teaspoon ground cardamom
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
2 Tab oil
1 cup coconut milk
1 teaspoon salt
2 teaspoons palm sugar
20 fresh basil leaves
Peel and core pineapple, cut into wedges.
Puree onions, garlic, chillies, shrimp paste and spices in blender.
Heat oil and fry puree on low heat for 15 minutes, stirring.
Add pineapple, coconut milk, salt and sugar. Stir and simmer 5 minutes.
Sprinkle with basil and serve as an extra dish with rice and curries.
And it was delicious. Lots of chillies. Served it with a Sri Lankan beef curry and some rice, Ann.