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Ingredients: • 2 tablespoons oil • 5 shallots, sliced • 2 cloves garlic, minced • 1 stick cinnamon • 4 cloves • 1 star anise pod • 3 cardamon pods, slit and bruised • 1 fresh pineapple (about 1kg/ 2 lbs), peeled and cut in bite-sized chunks • 80 g ( 2/3 cup) finely chopped palm sugar • 2 red finger-length chilies • 1 cup thin coconut milk • 1 teaspoon salt • 2 green chilies, sliced lengthwise Spice Paste: • 1 tablespoon coriander seeds • ½ teaspoon cumin seeds • ½ teaspoon fennel seeds • 5 shallots, peeled • 2 cloves garlic, peeled • 1 red finger-length chili • 1 cm ( ½ in ) fresh turmeric root, peeled and sliced, or ½ teaspoon ground turmeric • ½ teaspoon salt Preparations: 1. Prepare the Spice Paste by dry-frying the coriander seeds, cumin and fennel in a skillet over low heat until fragrant, about 3 minutes. Transfer to a blender or spice grinder and grind to a fine powder. Add the shallots, garlic, chilies, turmeric and salt to the spice grinder or blender and grind to form a smooth paste. Add a little oil, if needed, to keep the mixture turning. Set aside. 2. Heat the oil in a saucepan, add the shallots and garlic, and stir-fry over medium heat until golden brown, 1 to 2 minutes. Add the Spice Paste, cinnamon, cloves, star anise, and cardamom. Stir-fry until fragrant, 3 to 4 minutes. Add the pineapple, sugar and red chilies, and cook over low to medium heat for 5 minutes, stirring frequently 3. Add the thin coconut milk, bring to a boil. Reduce the heat to low and simmer, uncovered, for 5 minutes. Add the green chilies and cook until the pineapple is soft, 2 to 3 minutes. Transfer to a serving dish. Serves: 4 to 6 Preparation time: 20-25 mins Cooking time: 20 mins.
Periplus
