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1
1 teaspoon
1 teaspoon
1 teaspoon
1/2 teaspoon
2 tablespoons
2
2 teaspoons
4
1 cup
1 teaspoon
1 tablespoon |
Medium pineapple
cardamom seeds
Coriander seeds
Cumin seeds
Whole cloves
Cooking oil
Spring onion, cut in 2 cm
pieces
Grated fresh ginger
Candlenuts, roughly chopped
Water
Sambal oelek
Chopped fresh mint |
Method :
-
Peel and halve the pineapple, remove the core, and cut the pineapple
into 2 cm chunks.
-
Grind the cardamom seeds, coriander seeds, cumin seeds and cloves in
a mortar and pestle.
-
Heat the oil in a medium pan; add the spring onion, ginger,
candlenuts and spice mixture, and stir-fry over low heat for 3 minutes.
-
Add the water, sambal oelek, mint and pineapple and bring to the
boil.
-
Reduce the heat to low, cover and simmer for 10 minutes, or until
the pineapple is tender but still holding its shape.
-
Serve as an accompaniment.
Note : If the pineapple is a little tart, add 1 to 2 teaspoons sugar. A
450g can of drained pineapple pieces can be used instead of fresh
pineapple.
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