Super-tasty, tangy, hot yet sweet … taste sensation! We LOVE curries in our house. They’re part of our staple diet. Facing the North Sea, it’s pretty cold here, so the heat of curries keeps us nice and toasty…
Being a vegetarian, I have a repertoire of curry favourites. Madhur Jaffrey’s Lake Palace Aubergine Pickling Style, Lentil Dahl, Fenugreek Green Beans etc. Tonight, I wanted something DIFFERENT. Something so far removed from my usual choice that it would really challenge the taste-buds. (I still made a small lentil dahl, just in case my random curry didn’t work!) We scoured the recipe books. SCOURED… I even read them in the bath. Finally, I decided upon this; the Malaysian Pineapple and Chilli Curry.
30 Minute Curries: Tasty Curries in a Flash by Reader’s Digest
Yes, it’s sweet. And damn, it’s quite HOT! But it’s also tart, full of rich garlicky flavour and when eaten with lentil dahl and tri-colour rice, it’s a truly stunning side dish. It’s worth a try – I wouldn’t say no if it was offered to me in a restaurant, put it that way! Oooooooohhhh, go on, go on, go on!
Malaysian Pineapple and Chilli Curry (Serves 1 as a main or 2 as a side dish)
1/2 fresh pineapple, cored and cut into chunks
1 piece of cinnamon stick
4 cardamon pods
1/4 star anise
4 tbsp coconut milk
1/2 red onion, finely chopped
1 green birds eye chilli, 1 red, finely chopped
1 tsp grated fresh ginger
1 large crushed clove of garlic
Sprigs of fresh coriander
1/4 vegetable stock cube
small amount of cornflour, to thicken the sauce.
* Core and chop 1/2 fresh pineapple into medium chunks.
* Put the pineapple in a pan and just cover with water. Add the aromats – cloves, star anise, cardamon pods, cinnamon. Bring to the boil and then simmer for ten minutes. Remove the aromats after the ten minutes is up. Drain the liquid but reserve it.
* In a separate frying pan, fry the garlic, ginger, chillies and chopped onion. After a minute, add a splash of the reserved juices to really cook the onion though, without burning or browning.
* Add the fried spices to the pineapple and add the rest of the reserved juices. Then add the coconut milk (I suggest adding tbsp by tbsp and checking for taste).
* Simmer for 10 minutes. Add pinch of salt and the 1/4 stock cube. Simmer for further 5 – 10 minutes. Add cornflour to thicken the last of the sauce.
* Chop fresh coriander and sprinkle onto the curry. Stir and then cook until the pineapple is tender and the sauce is as thick as you like it.
* Serve with lentil dahl and rice or chicken curry (recipe to follow soon!!)